Zucchini Noodles With Chicken And Tomatoes In A Lemon Garlic Sauce Recipes
LEMON-GARLIC ZUCCHINI NOODLES
These quick and easy noodles (also known as zoodles) partner perfectly with just about any entree. The fresh lemon really brightens the flavor of this low-carb side dish which is a healthy option for a decadent pasta dish.
Provided by lutzflcat
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
- Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
- Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 4.9 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 78.6 mg, Sugar 1.9 g
LEMON GARLIC CHICKEN ZOODLES RECIPE - (4.1/5)
Provided by PineyCook
Number Of Ingredients 11
Steps:
- Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch. Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan. Wipe the pan and heat one tablespoon of olive oil, when sizzling, add chicken cubes and cook until browned on all sides, about 8 minutes. Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice. In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper. Add zoodles to the pan alongside the lemon juice mixture. Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!
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