ZUCCHINI PASTA WITH ROASTED RED PEPPER SAUCE AND CHICKEN

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Zucchini Pasta with Roasted Red Pepper Sauce and Chicken image

Zucchini subs in for traditional pasta in this great veggie-rich dish.

Provided by Volleyballmom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 4

Number Of Ingredients 12

6 roma tomatoes
3 red bell peppers, chopped
1 large sweet onion, halved
3 tablespoons extra-virgin olive oil
4 cloves garlic
1 (28 ounce) can crushed tomatoes
1 cup tightly packed fresh basil leaves, chopped
salt and ground black pepper to taste
2 yellow summer squash, cut into spirals using a spiral slicer
2 zucchini, cut into spirals using a spiral slicer
2 cooked chicken breast halves, cubed
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
  • Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.
  • Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.
  • Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.

Nutrition Facts : Calories 351.8 calories, Carbohydrate 33.4 g, Cholesterol 42.3 mg, Fat 16 g, Fiber 9.2 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 369.2 mg, Sugar 10.9 g

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