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Creamy Roasted Red Pepper Zucchini Noodles with Chicken Recipe

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This recipe for Creamy Roasted Red Pepper Zucchini Noodles with Chicken is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Noodles:

-4 Medium zucchinis
-Kosher salt


For Sauce:

-1/2 Cup + 2 Tbsp fat free, plain Greek yogurt
-2 Roasted red peppers, sliced
-1/2 Tbsp Olive oil
-1 Tbsp + 1 tsp Garlic, minced
-1/4 Cup Vegetable broth
-Salt
-Pepper
-2 Grilled chicken breasts (optional)
-1/2 Cup low fat or fat free feta cheese
-Fresh basil, diced
-I added cut up sun-dried tomatoes, red onion, and hot peppers (don't mix in the sauce)
Directions:
Directions:
To make noodles:

-Using a 5 mm julienne blade on a mandolin and slice zucchini lengthwise to make long noodles.

-Toss the zucchini noodles with a good amount of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they strain. This will bring a lot of the water out.

- While the noodles strain you can make the sauce!

-Throw every single sauce ingredient in a food processor and process until well combined. Done! Easiest sauce ever.

-When the noodles are strained, toss them in a pan set on high heat until they are lightly browned, about 5-7 minutes. (If the noodles aren't strained enough then strain them before adding the sauce, personally I would cook the noodles, strain them then put them in a serving dish & warm the sauce separately then toss together along with chicken, onions, hot peppers, sun-dried tomatoes, basil, and feta cheese).

-Throw the sauce in and cook until the sauce has warmed through.

-Garnish with fresh basil and feta cheese and optional chicken and devour!
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
To avoid a watery sauce, make sure to strain the noodles enough

 

 

 

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