After eating off-plan while in Dallas recently for the last concert of George Strait’s The Cowboy Rides Away Tour, it’s definitely time for paleo/cleaning eating again! It was a lovely mother/daughter bonding weekend, but filled with a little too much eating! For the first time ever, we had an InNOut burger. I love the way they offer their burgers wrapped in lettuce leaves as an option, and how about that mustard-fried technique of cooking burgers??!!
Since my daughter works the saute station in a fine dining restaurant she wanted to have dinner at a specific place in Dallas that is run by a friend of her Executive Chef, so, we indulged in a few extremely delicious items there. That fabulous dining experience is an entire blog post in itself! Anyway, let’s just say, we didn’t count carbs or calories all weekend!
So, off I go…my clean eating resumes. This recipe for Chicken, Zucchini Pasta and Basil Pomodoro sauce is flavorful, satisfying and filling. Pomodoro (tomato) sauce is similar to marinara sauce, but, it’s typically just made with tomatoes, onion, garlic, olive oil, salt & pepper and fresh basil. It’s thicker than marinara and the olive oil adds a velvety texture. It has the most glorious deep red color and your kitchen will smell like you’re in your favorite Italian restaurant! Make a double batch, you’ll be glad you have extra on hand to enjoy in limitless dishes!
- 4 zucchini, julienned or spiraled
- ½ pound boneless chicken breasts, roughly cubed
- ¼ tsp granulated garlic powder
- 6 Roma tomatoes, halved lengthwise
- ½ yellow onion, sliced
- 2 garlic cloves, peeled
- 2 tbl extra virgin olive oil, divided
- 5 basil leaves, plus extra for garnish
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Prepare zucchini noodles by using a julienne peeler or a spiral vegetable slicer.
- Place noodles in a strainer, add a generous amount of salt and mix to coat.
- Allow to drain for 20-30 minutes to remove excess water.
- Rinse thoroughly with running water , drain and pat with paper towels. (For absolutely al dente noodles that won't get mushy, return the noodles to strainer and refrigerate uncovered for 2-3 hours.)
- Drizzle 1 tbl oil on a baking tray; add tomato halves, onion slices and garlic cloves. Roast for 25 minutes. Let cool slightly, place in a food processor along with the basil and pulse to desired smoothness.
- Place a small skillet over medium heat and add 1 tbl oil. When oil is heated, add the chicken. Season with salt, pepper and garlic powder. Cook 3 minutes then turn over and cook another 3-5 minutes or until chicken is no longer pink inside.
- Add tomato sauce to chicken and gently combine and heat through.
- To plate: arrange zucchini pasta noodles on plates and add the basil pomodoro sauce over top. Garnish with basil leaves.
- Enjoy immediately!
Use your handy spiralizer (check out link on side bar for details and ordering info) or use a julienne peeler to create your zucchini pasta noodles.
Add a generous amount of salt to your prepared zucchini noodles and mix to coat thoroughly. Set aside to drain for 20-30 minutes. I recommend this step, but, if there isn’t time, gently blot the noodles with paper towels before using.
While noodles are draining, add the roasted tomato, onion and garlic mixture along with the basil leaves to your food processor and pulse to desired smoothness.
Freshly grating some parmigiano reggiano would be delicious for those not following a paleo lifestyle or Whole30 plan!
This is a great summer meal that’s filling, but, the zucchini noodles are lighter than traditional pasta so you definitely won’t feel weighed down after enjoying, just satisfied!
Happy 2nd day of summer!!
Linking up with Texas Women Bloggers!
Subscribe below to receive Cherry Blossom Kitchen updates!