Chicken, Mushroom, & Asparagus "Pasta"

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Starting Whole30 prompted us to buy a spiralizer.  We went with this one because it had the highest review from Cooks Illustrated.  It actually took me a few days to pull it out of the box.  Our kitchen is fairly small and I really don't like those extra appliances: omelette maker, quesadilla maker, you know the ones.  I was afraid the spiralizer might be a new, trendy one of those.  But, my pile of zucchinis was starting to grow so I finally decided to try it out.  And...it was awesome.  The twins loved it more than me.  They took turns winding the crank and watching the crazy "noodles" come out the other end.  I'm pretty excited to experiment with it now.

Asparagus has been on sale for several weeks now so we've been eating it almost daily!  I really wanted to use my zucchini noodles as some sort of comforting "pasta" dish and chicken and mushrooms sounded perfect.  Adding the asparagus gave it some great color and flavor.

Chicken, Mushroom, & Asparagus "Pasta"

20 min, serves 2

  • 1 T olive oil
  • 3 cloves garlic, minced
  • 6 baby portabella mushrooms, sliced
  • 5 spears asparagus, cut into 1 inch lengths
  • 1/4 t salt
  • 1/4 t pepper
  • 1/4 t oregano
  • 1/4 t basil
  • 1 T coconut aminos
  • 2 chicken breasts, sliced
  • 1/4 c chicken stock

For Zucchini Noodles

  • 1-2 zucchinis (depending on size), spiralized
  • 2-3 T chicken stock
  • pinch salt
  • pinch pepper
  1. Heat oil in medium skillet over medium heat
  2. Add garlic and cook until slightly browned, about 2 min
  3. Add mushrooms and asparagus and cook, covered, about 5 min, stirring frequently
  4. Add spices and coconut aminos and stir to combine
  5. Add chicken breasts and chicken stock and let simmer until chicken is cooked, about 5 min
  6. Pour everything from the skillet into a separate dish, cover, and set aside
  7. Add zucchini noodles to the same skillet with chicken stock, salt, and pepper and let simmer until zucchini noodles are tender, about 4 min, stirring occasionally
  8. Serve chicken mixture on top of zucchini noodles

Sweet Potato Frittata

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I love a meal that can be made with as few tools as possible.  This frittata is made in one skillet, you just need a bowl to beat the eggs.  We're in the middle of Whole30 and eggs for dinner is a great quick and easy option. It helps to have some fresh avacado on hand at all times!

 

Sweet Potato Frittata

40 min, serves 2-4

  • 2 T olive oil
  • 1/2 yellow onion, diced
  • 1 large clove garlic, minced
  • Salt and pepper to taste
  • 1 medium sweet potato, cubed
  • Large handful of greens (mixed or spinach) 
  • 7 eggs, beaten in separate bowl
  • Salsa (optional) 
  • Avacado slices (optional) 
  1. Preheat oven to 350 F
  2. Heat 1 T olive oil on medium heat in oven safe skillet
  3. Add onion, garlic, and sweet potato and cook for about 5 minutes, until onions are translucent and lightly browned and sweet potatoes are slightly cooked
  4. Add greens and stir into pan until wilted 
  5. Add desired amount of salt and pepper and stir to combine
  6. Add 1 T oil to pan and stir to ensure it covers the whole pan
  7. Add beaten eggs
  8. Place skillet, uncovered in preheated oven  
  9. Bake about 25 min, or until knife inserted in center comes out clean
  10. Serve with salsa and avacado slices