Wednesday, June 19, 2013

Bruschetta Chicken with Zucchini "Pasta"

When you are trying to eat a little more healthy, and are missing some of your favorite foods, sometimes you have to be a little creative.
This zucchini has the look and the bite of pasta.
Since zucchini is a bit bland, it takes on whatever flavors you want to top it with.
This would be great with just marinara or a bolognese sauce!
Bruschetta

3 large ripe tomatoes, chopped
15 fresh basil leaves, chiffonade (long strips)
2 garlic cloves, finely minced
3 Tbsp. extra-virgin olive oil
1 Tbsp. Balsamic Vinegar
Sea salt to taste

A few hours in advance prepare brushetta topping to allow flavors to blend.  Combine chopped tomato, basil, garlic, olive oil and vinegar in a small bowl.  Sprinkle with salt to taste.  Chill until ready to serve.

Grilled Chicken Breast

4 chicken breast, or 8 thinly sliced
Juice and zest from one lemon
1 garlic clove, crushed
Mrs. Dash Seasoning (I used Original)
1/4 cup Canola or Olive oil

Combine juice and zest, garlic, oil and seasoning.  Pour over chicken and marinate for at least 30 minutes or overnight.

Zucchini Pasta

2 medium zucchini
1 Tbsp. olive oil
1 garlic clove, sliced
1/4 tsp. red pepper flakes

Prepare zucchini.  I just recently bought this cool spiral vegetable slicer  Turns veggies into pasta!
You can also get a Julienne Peeler that does a great job as well!


Heat olive oil in a small saucepan over medium heat.  Add garlic and saute until golden.  Add red pepper flakes and zucchini pasta.  Cook for about 2 minutes or until "pasta" is softened but still al dente.


Arrange "pasta" in a bowl.  Add sliced grilled chicken and a generous serving of bruschetta.
The balsamic vinaigrette combined with the warm zucchini is great summer lunch or dinner.
You won't miss the pasta!

~Adapted from Everyday Paleo
Sharing with Weekend Potluck
                   From the Farm Blog Hop


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