Zucchini Pasta with Roasted Red Pepper Sauce and Chicken

This recipe combines the goodness of zucchini pasta, flavorful roasted red pepper sauce, and succulent chicken to create a nutritious and satisfying meal. The zucchini pasta provides a low-carb alternative to traditional pasta, while the roasted red pepper sauce adds a burst of tangy sweetness. The grilled chicken adds a protein-packed punch, making it a well-balanced dish perfect for any occasion. With a prep time of just 30 minutes, you can enjoy this delicious and healthy meal in no time.

Ingredients

• 2 large zucchinis
• 2 red bell peppers
• 2 cloves of garlic
• 1 small onion
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 425°F (220°C).
2. Cut the zucchinis into thin, noodle-like strips using a spiralizer or a vegetable peeler. Set aside.
3. Place the red bell peppers on a baking sheet and roast them in the preheated oven for 25-30 minutes, or until charred and soft. Remove from the oven and let them cool.
4. While the red bell peppers are roasting, mince the garlic and finely chop the onion.
5. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, and cook until softened and fragrant.
6. Remove the charred skin, seeds, and stems from the roasted red bell peppers. Place the peppers in a blender or food processor, along with the cooked garlic and onion. Blend until smooth.
7. Return the sauce to the skillet and simmer over low heat. Season with dried basil, dried oregano, crushed red pepper flakes, salt, and pepper. Stir well to combine.
8. While the sauce is simmering, season the chicken breasts with salt, pepper, and dried basil.
9. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken breasts for 6-8 minutes on each side, or until cooked through and browned. Remove from the skillet and let them rest for a few minutes before slicing into thin strips.
10. Add the zucchini pasta to the skillet with the sauce, and toss gently to coat the noodles evenly. Cook for 2-3 minutes, or until the zucchini is tender but still slightly firm.
11. Divide the zucchini pasta among serving plates. Top with sliced chicken and garnish with fresh basil leaves.
12. Serve hot and enjoy!

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