Creamy Chicken Zoodles

Ingredients:
-2 large zucchini spiralized
-4 cloves of garlic minced
-1 small yellow onion diced
-2 chicken breasts pounded thin and cut into small pieces
-1 cup greek yogurt
-1 ripe avocado
-1/4 cup of sun dried tomatoes diced
-1/2 shredded Parmesan cheese
-EVOO
-house seasoning

First take a food processor and add the greek yogurt and avocado with a teaspoon of house seasoning and blend until smooth and creamy. You can add a squeeze of lemon to this as well if you like to brighten up the mixture. This will be the base of your sauce.

Next use a large frying pan and coat the bottom of the pan in a thin layer of EVOO. Place on a med-high stove top. Once the pan is hot add your chicken and sprinkle a little less then a teaspoon of house seasoning on top. Cook chicken until it just starts to turn brown all over, be sure to stir every minute or two so it doesn't stick, this should take 5 - 6 minutes. Remove chicken from the pan and add your diced onion, turn your heat down to medium. Continue to cook the onion until it starts to become soft but not brown. Then add the sun dried tomatoes and return the chicken to the pan. Turn the heat down to low and stir in the sauce from earlier. You can leave this on low while you prepare the zoodles.

Now take another large frying pan or pot if you prefer and add about 1/4 cup of EVOO place on medium high temperature. Once the pan is nice and hot add the garlic, cook the garlic only for about a minute, you dont want it to turn brown. Then add the zoodles, toss in the pan to be sure everything is coated with the garlic and oil. Only cook for a couple of minutes, just until they start to become soft. Salt and pepper to taste.

Now is the fun part, plating everything together and eating it! You can toss the zoodles in the sauce or just put the sauce right on top like we did. Finish everything off with some Parmesan cheese and you're good to go. Enjoy!

xoxo,
gim

Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G