Zucchini Pasta Piccata

ZUCCHINI PASTA PICCATA

Here, simple “spiralized” zucchini subs for whole grain pasta. It’s fun twirling the
“noodles” on your fork, and zucchini is practically a free food. It’s one of the lightest,
lowest-calorie veggies out there—so you can have a huge, satisfying mound of
it. You can pick up one of those super-trendy spiralizers for around $10, or make the
zucchini noodles yourself with a vegetable peeler

Prep:

Cook:

Servings: 4 people About 3 cups

Ingredients

  • 2 tablespoons extra-virgin olive oil divided
  • 1 cup low-sodium chicken broth divided (or Bone Broth)
  • 12 ounces boneless skinless chicken breasts cut into cubes
  • 1/4 cup lemon juice freshly squeezed
  • 3 teaspoons capers drained
  • 1/2 cup Chickpea-Zucchini Base Blend
  • 2 medium zucchini
  • sea salt
  • Freshly ground black pepper
  • 1/2 cup fresh flatleaf parsley chopped
  • 1/2 cup Chickpea-Zucchini Base Blend
  • 2 medium zucchini
  • sea salt
  • Freshly ground black pepper
  • 1/2 cup fresh flatleaf parsley chopped

Directions

  • Place a large skillet over medium-high heat.
  • Add 1 tablespoon of the oil and 3 tablespoons of the broth.
  • Add about half of the chicken (don’t crowd the pan) and cook for 5 minutes per side, until lightly browned;transfer to a plate.
  • Heat the remaining tablespoon of oil and 3 tablespoons of the broth and cook the remaining chicken.
  • Transfer the chicken to the plate.
  • Add the remaining 1/2 cup broth to the pan, along with the lemon juice, capers, and the blend, and bring to a boil
  • scraping the brown bits from the bottom of the pan.
  • Return the chicken to the pan and simmer for 5 minutes.
  • Meanwhile, bring a kettle of water to a boil.
  • Make noodles (or “zoodles”) out of the zucchini using a spiralizer or vegetable peeler.(If using a peeler,run it lengthwise down the zucchini until you get down to the seeds; discard that center part).
  • Place the zucchini strands in a large fine-mesh strainer.
  • Pour the boiling water over the zoodles to quickcook them to al dente.
  • Place about 2 cups of the zoodles on each plate, along with one quarter of the chicken mixture.
  • Season with salt and pepper to taste.
  • sprinkle with parsley, and serve.
Share

Reviews