Chicken & Mushroom Zucchini Pasta

Eating Paleo, I have never felt better. But I LOVE an amazing pasta dish. Not being able to eat any type of grain is frustrating, I think I found my way around the noodle (grain) problem. 

I have made this dish a couple different ways by adding things to this dish but here is the staple recipe. Ideas on things to add will be at the bottom of post.

 Serving size 4 

Ingredients 

- 1 lb of boneless skinless chicken breast

- 2 tbsp of coconut oil 

- 4 small/medium green zucchini

-1/2 chopped red onion

- 3 cloves of garlic 

- 1/4 tsp dried basil 

- 1/2 tsp dried parsley 

- 1/2 to 1 carton of sliced mushrooms 

- 1/2 juice from a lemon 

- Fresh shredded parmigiana reggiano cheese

- Sea salt and pepper to taste. 

Directions 

1. Put 2 tbsp of coconut oil in pan on medium heat and melt. 

2. Slice chicken breast into nugget sizes. Sprinkle with salt and pepper. (*note salt cooks OUT of your food and brings out flavor if you use it in the beginning) 

3. Add chicken to pan and cook chicken. 

4. Chop red onion into small peices (my kids HATE onion but it gives such good flavor I chop mine super small so they can't tell) 

5. Mince 3 cloves of garlic 

6. Remove chicken from pan and set aside.

7. Add onion, garlic, mushrooms, dry seasoning and a pinch of salt & pepper into pan and sauté. 

8. Make zucchini into "spaghetti" noodles. 

I use a Veggetti tool. It has two different size "noodles" you can make. It is SO easy to make. You cut off ends and twist your veggie of choice in the Veggetti. 

9. Once veggies are sautéed add juice from half a lemon. 

10. Mix zucchini noodles and veggies thoroughly. Add chicken. 

11. Serve with a pinch of fresh cheese ontop. 

Enjoy! 

Things you can add in: sun dried tomatoes, artichoke hearts, broccoli florets, fresh or frozen peas