Friday, April 26, 2013

Zucchini Noodles with Chicken, Bacon and "Bread" Crumbs

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
Serves: 4-5

  • 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

  1. 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.
  2. After the sweating time, squeeze them in a kitchen towel (or with paper towels).
  3. 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. 
  4. Stir in the garlic and seasonings.
  5. Add the zucchini noodles to the skillet and toss around.
  6. 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. 
  7. 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.
  8. Dig in! 

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