Bacon + "Bread" crumbs + Chicken + Zucchini + Olive Oil + Garlic = a flavorful and easy dish that will hopefully satisfy your pasta cravings. Zucchini is a low-carb, Paleo substitute for pasta. If you have a vegetable spiralizer, you could use it to make the zucchini noodles. I hadn't purchased mine yet, so I used my food processor when I last made this recipe.
This dish was inspired by a basic pasta dish consisting of spaghetti or fettuccine, olive oil, garlic and parmesan cheese. I have added some additional dimensions with the chicken and bacon, but it still has that delicate flavor. You could easily omit the chicken or use a different protein. Salmon would taste amazing as well. You could also omit the bacon, if you so choose.
Zucchini Noodles with Chicken, Bacon and “Bread” Crumbs
- 7 medium zucchini, shredded (I used my food processor shredder attachment, so they were a little bit shorter than “noodles”)
- 2 T. + ¼ cup Coconut oil, divided
- 1 ¼ pounds of chicken tenders or breast, diced or 3 cups shredded rotisserie chicken
- 4 garlic cloves, minced
- Bragg’s Sea Kelp Delight Seasoning, to taste (or another
- Crushed Red Pepper Flakes, to taste
- Sea salt and Fresh-ground Pepper, to taste
- ½ cup almond flour
- Olive oil, to drizzle at the end
- 8 slices of bacon, crumbled
- The first step is to prepare the zucchini noodles. Put them into a strainer (over a bowl or in the sink) and toss them with a little bit of salt. The salt will speed up the sweating process to rid the excess moisture. Let set for 20-30 minutes.
- After the sweating time, squeeze them in a kitchen towel (or with paper towels).
- While the zucchini is sweating, melt 2 T. coconut oil in a large skillet over medium-high heat. Add chicken in a single layer. Allow to cook for a few minutes before stirring it around. Continue cooking until no longer pink, about 7-8 minutes. If you are using shredded rotisserie chicken, then you'll just need to heat it up for a couple minutes in the skillet.
- Stir in the garlic and seasonings.
- Add the zucchini noodles to the skillet and toss around.
- While the zucchini noodles are warming up, melt the remaining ¼ cup coconut oil in a medium frying pan over medium heat. Add the almond flour and season with sea salt and pepper. Stir constantly for 2-3 minutes to allow the almond flour mixture to “toast.” If it's too thin, just add a little more almond flour.
- Plate the zucchini-chicken mixture, drizzle with olive oil and top with approximately 2 slices of crumbled bacon and a couple tablespoons of the “bread” crumbs.
- Dig in!