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
- Heat oil in medium skillet over medium heat
- Add garlic and cook until slightly browned, about 2 min
- Add mushrooms and asparagus and cook, covered, about 5 min, stirring frequently
- Add spices and coconut aminos and stir to combine
- Add chicken breasts and chicken stock and let simmer until chicken is cooked, about 5 min
- Pour everything from the skillet into a separate dish, cover, and set aside
- 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
- Serve chicken mixture on top of zucchini noodles