Zucchini Pasta with Pistachios & Chicken

January 12, 2017

I fell in love with this dish. I love zoodles!  I usually eat mine with tomato sauce and turkey meatballs, but this dish was refreshing. The mint, pistachios, onion and lemon bring a different flavor.  This recipe is from the Gluten-Free Living Magazine.  I cannot wait to try some of the other recipes in the January/February issue.  This one will be a keeper!

Ingredients:
Zoodleszucchini pasta
  • 4 medium zucchini
  • 1 tbsp sea salt
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic – minced
  • 1/4 tsp ground cumin
  • 1/4 tsp ground black pepper
Chicken
  • 4 boneless, skinless chicken breasts (4-6 ounces each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
topping
  • 2 scallions
  • 8-10 mint leaves
  • 1/4 cup of pistachios (shelled)
  • 1 tbsp fresh lemon juice
Directions:
  1. Use your spiralizer on the zucchini to make noodles. Place the noodles in a colander and add salt.  Sit to the side to drain while you prep other ingredients.
  2. Cut the chicken breasts into small strips. Heat olive oil and add chicken. Sprinkle with salt and pepper. Cook over medium-high heat 2-3 minutes on each side.  Continue to cook until cooked through. Place in foil to keep warm.
  3. Prep the toppings. Thinly slice the scallions. Mince the mint leaves. Coarsely chop the pistachios.  Add to a bowl with lemon juice and mix.
  4. Now back to the zoodles. Mix the olive oil, minced garlic, cumin, and pepper. Add the zoodles to a skillet and saute for 3 minutes. Push the zoodles to the side of the pan and add the oil mixture.  Allow the oil to heat up (20 seconds) then push the zoodles into the oil and gently toss until coated.
  5. Turn off the heat and mix in the chicken and toppings mixture.
Print Recipe
Zucchini Pasta with Pistachios & Chicken
zucchini pasta
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Topping
Course Main Dish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Topping
zucchini pasta
Instructions
  1. Use your spiralizer on the zucchini to make noodles. Place the noodles in a colander and add salt. Sit to the side to drain while you prep other ingredients.
  2. Cut the chicken breasts into small strips. Heat olive oil and add chicken. Sprinkle with salt and pepper. Cook over medium-high heat 2-3 minutes on each side. Continue to cook until cooked through. Place in foil to keep warm.
  3. Prep the toppings. Thinly slice the scallions. Mince the mint leaves. Coarsely chop the pistachios. Add to a bowl with lemon juice and mix.
  4. Now back to the zoodles. Mix the olive oil, minced garlic, cumin, and pepper. Add the zoodles to a skillet and saute for 3 minutes. Push the zoodles to the side of the pan and add the oil mixture. Allow the oil to heat up (20 seconds) then push the zoodles into the oil and gently toss until coated.
  5. Turn off the heat and mix in the chicken and toppings mixture.
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