Ingredients
-
1/2
-
-
1/4
-
1
-
3
-
3/4
-
-
-
1
-
1
-
2
-
-
-
-
Directions
This fresh low-carb summer dish is a great way to enjoy your farmers market finds. I love swapping noodles for zucchini in so many of my dishes, a few favorites are Kung Pao Chicken Zoodles, Shrimp Scampi Zoodles, and Chicken Zoodle Lo Mein.,When making zoodles (zucchini noodles) I prefer a thicker noodle because it has more of bite and Im careful not to overcook them so they dont get watery. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.,The Inspiralizer is the best spiralizer out there in my opinion, all the blades are built-in so easy clean-up and its tough enough to cut through a butternut squash with ease.
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Steps
|
1
Done
|
Season the Chicken With 1/2 Teaspoon Salt, Pepper and Oregano |
|
2
Done
|
in a Large Non-Stick Pan Set Over Med-High Heat, Heat 1/2 Tablespoon of Theoil. |
|
3
Done
|
Add the Chicken and Cook, Stirring Until Browned and Cooked Through, About 6 Minutes. Set Aside. |
|
4
Done
|
Reduce Heat to Medium, Add the Remaining Oil and Garlic and Cook Until Golden, 30 Seconds. Add the Tomatoes, and Crushed Red Pepper Flakes, and Season With 1/4 Teaspoon Salt and Black Pepper. |
|
5
Done
|
Reduce the Heat to Low. Simmer, Covered, Until the Tomatoes Soften, 15 Minutes. |
|
6
Done
|
Increase Heat to High, Stir in the Zucchini and Basil, Season With 1/4 Teaspoon Salt and Cook 2 Minutes. |
|
7
Done
|
Add the Chicken Back to the Skillet Along With the Mozzarella and Serve Right Away. |
