Friday, April 17, 2015

Zucchini Linguini in Avocado Cream Sauce with Grilled Chicken Breasts

I got a spiralizer, and I have come to adore vegetable noodles.  What's not to love, easy to make, quick to cook, tasty and satisfying, AND they are healthy!!!!  I was grilling chicken breasts to make my husbands favorite sandwich, and usually just have the chicken on a salad for myself.  I was getting tired of salad.  I wanted substance!  Zucchini noodles in avocado sauce gave me substance!


Grilled Chicken:

1/4 cup lemon juice

1 clove garlic, crushed

1 teaspoon salt

1 teaspoon paprika

1/2 cup olive oil

3-4 skinless, boneless chicken breast halves (about 4 ounces each)

Avocado Cream Sauce:

2 avocados

handful of cilantro leaves

juice of 1/2 a lime

2 T olive oil

salt and pepper to taste

` Zucchini noodles and additions:

2 small zucchini or 1 medium/large, spiralized

8 grape tomatoes, sliced

3 slices Pepper jack cheese

Combine first five ingredients and pour over chicken breasts in an dish with cover or ziplock bag and refrigerate.  Let marinate over night or for a few hours.  

Once chicken has marinated, preheat grill to medium high heat.  Place chicken breasts on grill, and cook, for 7-8 minutes on each side.  Allow to cool for five minutes, and then slice diagonally.  

While grill is preheating, peel and pit avocados and place in food processor.  Add cilantro, lime juice, olive oil and salt and pepper to taste.    Process until smooth and creamy sauce developed.

While chicken is cooking, preheat oven to 350 degrees F and use spiralizer or whatever veggie/noodle maker you have, make zucchini noodles, and slice tomatoes.  Place zucchini noodles and tomatoes in an oven proof dish like a pie plate, and toss together.  

Once chicken is grilled and sliced, place on baking sheet and top with pepper jack cheese. Place chicken and zucchini/tomato dishes in oven and bake for 8-10 minutes.

When noodles are tender and warm, toss with avocado cream sauce and top with chicken and cheese.  Serve immediately.

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