For years, my Sunday night ritual centered on a bowl of noodles. Garlic noodles to be exact – buttery, creamy, a little salty and sweet. Since going grain free, I stopped my ritual and I occasionally miss that bowl of noodles. It’s not necessarily the taste I miss, but the comfort of a meal in a bowl, turning a fork round-and-round to collect a mass of goodness, and the spaghetti sauce. I love spaghetti sauce. My youngest does too and many times, I’ve walked into the kitchen only to find her eating spaghetti sauce out of a bowl like soup. I’ve craved noodles soaked in sauce and finally found a remedy.
Have you seen people talking about the vegetable slicer? The one that turns ordinary vegetables into noodles? I saw this little machine months ago, but kept thinking it wouldn’t be worth it. I was wrong. Two weeks ago I paid the $30 and started slicing. For the next 6 days in a row, I sliced, sautéed, and twirled zucchini noodles around my fork. It’s incredible how happy this made me.
I’ve served the noodles with other sauces and vegetables, but pairing them with chicken parmesan is my favorite. The chicken is pounded thin, dredged in almond flour and eggs, fried in ghee, and topped with a bit of cheese. I serve it over salted and sautéed zucchini noodles …. yum, a new Sunday night tradition.
Chicken Parmesan with Zucchini Noodles
I prefer to use ghee in place of olive oil in this dish because ghee has a higher smoking point. This way I know the oil won’t burn and oxidize while I’m cooking. You will have leftover spaghetti sauce. You can store it in the freezer for later use. Serves 4
For the Noodles:
2 pounds zucchini, cut into noodles using a noodle slicer
1/2 teaspoon Celtic sea salt
For the Chicken:
4 boneless skinless chicken breasts, pounded (click here for a great how-to video)
Celtic sea salt
1 cup almond flour
2 large eggs, beaten
2 tablespoons ghee (click here for an easy homemade recipe)
1/2 cup grated Pecorino Romano or Mozzarella (omit if Paleo) (I use Pecorino Romano in place of Parmesan because it’s more economical and has a nice salty bite.)
For the Spaghetti Sauce:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 (24-ounce) jar crushed tomatoes (I prefer Eden Organic)
1/2 teaspoon Celtic sea salt
1/2 teaspoon dried Italian seasoning
Place zucchini noodles in a colander and season with salt. Toss. Let sit for 20 minutes. Place a clean dish towel on the counter and pour zucchini on to towel. Fold towel over zucchini and gently press to dry noodles.
Preheat broiler to high. Season chicken with sea salt. Place flour in one flat-bottom dish and the eggs in another. Heat large skillet over medium heat for 2 minutes. Add ghee, melt, and swirl to coat. Dip chicken into the eggs, then the almond flour and place into the pan. Repeat with remaining chicken pieces. Cook, without moving, for 4 minutes until bottom is golden brown. Flip chicken and cook another 4-5 minutes until second side is golden brown. Remove and place on a cooling rack set over a large baking sheet (this keeps the crust from getting soggy). Place a piece of mozzarella (or some shredded Pecorino Romano) on each piece of chicken. Broil until melted.
Meanwhile, heat olive oil and garlic in a medium saucepan over medium heat. When garlic begins to sizzle, add tomatoes, salt and Italian seasoning (try to stand back a bit, as the sauce may splatter). Simmer on low for 10 minutes.
Wipe now-empty skillet with paper towels and pour 2 tablespoons olive oil in pan and heat over medium heat. Add zucchini noodles and using a pair of tongs, toss, until hot, about 2 minutes.
Serve chicken with marinara and zucchini noodles.
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