Creamy​ ​Tomato​ ​Basil​ ​Zucchini​ ​“Linguini”

Preparation
1. Use​ ​a​ ​peeler​ ​to​ ​thinly​ ​slice​ ​zucchini​ ​into
“linguini”​ ​noodles.​ ​Set​ ​aside​ ​in​ ​a​ ​bowl​ ​and​ ​mix
with​ ​salt.​ ​Let​ ​sit​ ​for​ ​20​ ​minutes​ ​to​ ​draw​ ​moisture
out​ ​of​ ​the​ ​noodles.​ ​Drain​ ​the​ ​zucchini​ ​with​ ​a
Ingredients clean​ ​dish​ ​cloth​ ​or​ ​paper​ ​towels.
2. Heat​ ​olive​ ​oil​ ​in​ ​a​ ​large​ ​skillet.​ ​Add​ ​in​ ​chicken
for​ ​2​ ​servings
breast,​ ​salt,​ ​pepper,​ ​and​ ​garlic​ ​powder.​ ​Cook
● 1​ ​tablespoon​ ​olive​ ​oil
until​ ​no​ ​longer​ ​pink.​ ​Add​ ​in​ ​zucchini​ ​noodles,
● 1​ ​chicken​ ​breast,​ ​diced
cherry​ ​tomatoes,​ ​and​ ​dried​ ​basil.​ ​Cook​ ​for​ ​an
● 1​ ​cup​ ​cherry​ ​tomatoes,​ ​halved
additional​ ​minute​ ​and​ ​remove​ ​from​ ​heat.​ ​Set
● ½​ ​teaspoon​ ​salt
aside​ ​in​ ​a​ ​bowl.
● ½​ ​teaspoon​ ​pepper
3. Heat​ ​olive​ ​oil​ ​for​ ​for​ ​the​ ​creamy​ ​sauce​ ​in​ ​the
● ½​ ​teaspoon​ ​garlic​ ​powder
skillet.​ ​Add​ ​in​ ​garlic​ ​cloves​ ​and​ ​cook​ ​for​ ​about
● 1​ ​teaspoon​ ​basil
30​ ​seconds.​ ​Add​ ​in​ ​chicken​ ​broth​ ​to​ ​cool​ ​skillet,
Zucchini​ ​“Linguini”
and​ ​reduce​ ​heat​ ​to​ ​low.​ ​(This​ ​step​ ​is​ ​important:
● 2​ ​zucchinis,​ ​peeled
if​ ​skillet​ ​is​ ​too​ ​hot,​ ​the​ ​Greek​ ​yogurt​ ​will​ ​curdle,
● 1​ ​teaspoon​ ​salt
so​ ​allow​ ​it​ ​to​ ​cool​ ​down​ ​before​ ​adding​ ​it​ ​in).
Creamy​ ​Sauce
4. Add​ ​in​ ​Greek​ ​yogurt,​ ​parmesan,​ ​and​ ​dried​ ​basil.
● 1​ ​tablespoon​ ​olive​ ​oil
Mix​ ​until​ ​well​ ​combined.​ ​Add​ ​in​ ​the​ ​chicken,
● 2​ ​cloves​ ​garlic​ ​cloves,​ ​minced
zoodles,​ ​and​ ​tomato​ ​mixture.​ ​Mix​ ​together​ ​and
● ¼​ ​cup​ ​chicken​ ​broth
then​ ​remove​ ​from​ ​heat.
● ½​ ​cup​ ​greek​ ​yogurt
5. Serve​ ​and​ ​garnish​ ​with​ ​fresh​ ​chopped​ ​basil,​ ​as
● ½​ ​cup​ ​parmesan​ ​cheese,​ ​grated
desired.
● ½​ ​teaspoon​ ​basil
6. Enjoy!