Lemon garlic chicken zucchini pasta

Sometimes when people find out I can’t eat gluten, they feel like I have been deprived of… just about everything.  This is not the case in my kitchen.  I rarely feel deprived of anything and during the occasional contraband craving I can usually come up with a good alternative, like fun oatmeal:-)

Pasta is on that things-people-feel-I-have-been-deprived-of list.  During moments of true pasta cravings I pull out my gluten-free noodles, but those days are seldom.  I have discovered a new way to do pasta… that tastes nothing like pasta, but it is fun and beautiful and those qualities compensate for the lack of pasta taste.

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Zucchini noodles!  Aren’t they GORGEOUS!  I had a little too much fun taking these pictures.  Now I realize that having the right tools makes this way easier and therefore more fun, but there are other options.  Before my sweet mother gave me my new favorite kitchen toys for my birthday last month I had to make do with my grater mostly.  You could also use a peeler to make zucchini or carrot noodles.  If you are interested in owning your own noodle making tools there are a few options.  Most use a mandolin, which allows for a variety of slicing shapes.  Mine are called H1 Pro Peeler Plus and I believe my mom got them at the local county fair this summer, I have their contact information somewhere if anyone is ever interested just send me an email!

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Here is an ode to zucchini noodles, picture style, since they are so beautiful and I couldn’t narrow it down to just one:-)

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The toppings for this pasta are quite simple — my favorite way to do things!  Roast some vegetables in the oven and about half way into their cooking time put the chicken into the oven as well.  This way they should finish at the same time.  The chicken is so simple: lemon juice, garlic and seasoning.  Minimal effort, great taste, my way to cook:-)

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Zucchini Pasta with Lemon Garlic Chicken and Roasted Vegetables

Zucchini *

Chicken *

Lemon juice

Garlic, minced

Vegetables of choice

Salt

Pepper

Lemon pepper

  1. Set oven to 350 F. Prepare and roast vegetables. (I told you, I use these with everything.)
  2. Thaw chicken (if frozen), place in a tinfoil-lined pan.  Pour lemon juice over chicken until you have created a miniature pond (approximately 1 C?). Spread 1-2 T of garlic over chicken and sprinkle a few pinches of salt and pepper and a couple dashed of lemon pepper over the chicken.  Wrap the tinfoil around the chicken and bake in the oven at 350 F for 20-30 minutes.
  3. Using whichever kitchen gadget you have access to, remember a grater or peeler will work just fine, make your zucchini noodles.
  4. Assemble bowl with noodles, chicken and roasted vegetables.  I spoon a little of the leftover lemon juice over my pasta and use that as the sauce, but only if I have cleaned the fat off of my chicken first.  Otherwise, the sauce is too greasy for me.

* You can determine the amount of chicken and zucchini to use based on how many people you are feeding.  I used 2 zucchinis and 4 or 5 small chicken pieces to feed my husband and myself.

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This is my new favorite way to have pasta.  The little noodles make me happy every time.  And if you have any larger noodles left over they are great for dipping into hummus!

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