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Bruschetta & Zucchini Pasta
Zucchini noodles and regular noodles combine for a lightened up Italian dinner.
Ingredients
- 1 lb (500 g) chicken tenders (optional)
- ½ tbsp. (7mL) olive oil (optional)
- 1 tbsp (15mL) Italian seasoning or other preferred seasoning (optional)
- ½ lb (250 g) uncooked spaghetti
- 1 medium zucchini, ends trimmed
- 2 cups (300 mL) chicken or vegetable broth
- 2 plum tomatoes
- ¾ oz. (20 g) fresh basil leaves (about 2/3 cup/150mL loosely packed)
- 2 garlic cloves
- 3 tbsp. (45mL) olive oil
- ½ oz (15 g) Parmesan cheese
Directions
- Optional for Ultimate Kit: To grill 1 lb (450 g) chicken tenders, preheat the Signature Nonstick Grill Pan, over medium heat for 3-5 minutes. In a medium mixing bowl, toss chicken with oil and season as desired. Grill, covered with a Press, for 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Chop cooled chicken using the Salad Choppers.
- Break the spaghetti noodles in half and place in the Rockcrok® Everyday Pan. Add the broth, cover and microwave for 5 minutes.
- Grate the zucchini into long strips, then set aside.
- Cut the tomatoes into chunks. Add to the Manual Food Processor.
- Coarsely cut the basil with a knife. Press the garlic with the Garlic Press, and add it to the processor bowl.
- Add the oil and process until all of the ingredients are combined.
- Remove the pan from the microwave, stir in the zucchini noodles, and return to the microwave. Cook for an additional 5-6 minutes, or until pasta is tender.
- Add the tomato mixture and toss well.
- Grate Parmesan cheese over the pasta.
Yield:
- 6-8 servings
Nutrients per serving:
Calories 270, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 37 g, Sugars 3 g, Fiber 2 g
Cook's Tips:
To turn this recipe gluten-free, substitute the pasta and broth with gluten-free alternatives
