Zoodles with Creamy Tomato Sauce & Chicken

0 - Paleo, Chicken

Prep Time: 15 min Cook Time: 15 min Difficulty: Easy Servings: 4 Source:

Ingredients

4 large or 8 small zucchini, yellow squash, or a combination

1 recipe Simple Marinara ( pg 217 )

1/4 cup full-fat coconut milk, canned* or homemade ( pg 210 )

2 large boneless, skinless chicken breasts ( about 1 pound total ), cooked

Directions

Fill a large pot with 1 inch of water, cover and bring to a boil over high heat. Place a steamer basket in the pot.

While the water comes to a boil, shred the zucchini or yellow squash into noodles using a handheld julienne peeler, a spiralizer tool, or even a regular vegetable peeler ( if using a regular peeler, the noodles will be wide and flat instead of spaghetti-shaped). You should get 4 cup of noodles in the basket for 3 minutes, then place them in a colander to drain off their excess liquid as they cool slightly.

In a large skillet over low heat, warm the Simple Marinara and coconut milk. Reheat your chicken using leftovers.

Once the space is hot, add the zoodles to the sauce and toss to combine. Slice the chicken into thin strips and serve on top of the zoodles and sauce. You may also chop up some smaller pieces to incorporate throughout the dish.

( Chef note: If you don't have leftover chicken on hand, season boneless, skinless chicken breasts with sea salt and black pepper and bake in a 350ยบ oven until done... )