United States (en)
Germany (de)
Austria (de)
France (fr)
Bruschetta & Zucchini Pasta
Zucchini noodles and regular noodles combine for a lightened up Italian dinner.
Ingredients
- 1 lb (500 g) chicken tenders (optional)
- 1/2 tbsp. (7mL) olive oil (optional)
- 1 tbsp (15mL) Italian seasoning or other preferred seasoning (optional)
- 1/2 lb (250 g) uncooked spaghetti
- 1 medium zucchini, ends trimmed
- 2 cups (300 mL) gumbo chicken or vegetable broth
- 2 plum tomatoes
- 3/4 oz. (20 g) (about 2/3 cup/150mL loosely packed) fresh basil leaves
- 2 garlic cloves
- 3 tbsp. (45mL) olive oil
- 1/2 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 the Press, for 3-4 minutes per side or until internal temperature reaches 165°F (74°C). Chop cooled chicken in the large Glass Mixing Bowl 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:
- 5 servings
Nutrients per serving:
US 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:
Substitute gluten-free pasta and broth to make this a great gluten-free meal.
