When I started keto I missed pasta. A lot. As a self professed pasta-a-holic it was a dramatic change for me to give it up. Now if you’ve been following along the daily recipe yesterday was important! Yesterdays Garlic Basil Marinara will be used in today’s recipe – Parmesan Chicken and Zucchini Noodles. For todays recipe you’ll need a veggie spiralizer. (You can order one here. Paderno World Cuisine Spiral Vegetable Slicer) Zucchini noodles (aka, “Zoodles”) are a wonderful spaghetti substitute. They provide that particular mouth feel that only spaghetti has with the wonderful flavor of being a vegetable! When you top them with chicken and sauce you make a great keto chicken parmesan! This recipe makes two servings.
Parmesan Chicken and Zucchini Noodles with Garlic Basil Marinara
- 6 Oz Chicken Breast Tenderloins
- 2 Tbsp Olive Oil
- 3 Tsp Grated Parmesan Cheese
- 2 Medium Zucchini
- Garlic Basil Marinara
- Salt and Pepper To Taste
- 1/2 Cup Shredded Mozzarella Cheese
To prepare the chicken place your chicken breasts in a skillet with 1 tbsp of olive oil. Salt and pepper them now. Cook on medium high heat until almost cooked through. Sprinkle your Parmesan cheese evenly on the chicken breasts. Turn the heat up slightly to the low end of high and flip the chicken over to sear the cheese. Flip back over when chicken is completely cooked.
Zoodles are finicky to make. There are several tricks I’ve learned that will help you the first time. Cook them too long and they’re mush. Don’t cook them long enough and the flavor is…off. First you’ll want to wash your zucchini thoroughly and cut both ends off where the stem and flower were connected. Load the spiralizer according to your particular brands directions. This Paderno Spiral Vegetable Slicer is fairly simple to use. Spike the zuke on the handle where are the little plastic needles are and the other end centers on the hollow metal circle. This cores the zuke while you’re spinning it. I also find that while spiralizing you need to cut the zoodles off every couple turns or you can end up with some very long noodles making them difficult to cook and eat!
From there I salt the noodles very heavily. I mean heavy. If you were to taste them your tongue would shrivel up from all the salt kind of heavy. The reason for this is you want the salt to draw moisture out of your zucchini so that the cooked product retains some snap and doesn’t turn to mush. I then place the bowl of salted noodles in the fridge for half an hour or so. When you take them out strain them through a colander. There will be copious amounts of water. To cook them I use a nice wok. (T-fal Wok) This allows me to toss the noodles so they cook evenly. I add one tablespoon of olive oil to the wok and heat to medium high. Place the noodles in the wok, salt and pepper them to taste and cover as best you can with a lid. This will steam the vegetables a little bit first. (You could also microwave them for a few minutes first. It accomplishes the same goal.) Then you have to drain them again. By this point even more water will have cooked out of them. I then turn the heat up. Not all the way but somewhere in the neighborhood of high. The noodles will be finished when you feel they are soft but have just a little bit of crunch left to them.
From there you split the zoodles in two on two plates, place your chicken on top, cover with a serving of marinara and 1/4 cup shredded mozzarella cheese. You can sprinkle extra grated parmesan cheese on top if you like! All in all it’s a little bit of work but it satisfies that craving! Enjoy!