Sunday, April 12, 2015

Sunday Night's "Pasta" Dinner - Low Carb

This evening both boys came for dinner. I made "pasta" by using my Paderno Spiral Vegetable Slicer to make the noodles with yellow summer squash. To make the sauce, I diced about 1-1/2 pounds of boneless chicken breast and sauteed it in olive oil just until it began to turn opaque and then added half of a diced red bell pepper, 2 sliced medium zucchini and cooked it until the veggies were almost tender and then tossed in some sliced fresh mushrooms and cooked everything until the juices cooked off. I poured a jar of DelGrosso'a Fireworks Sauce over the chicken and veggies, added a few pinches of red pepper flakes and simmered it uncovered on low heat for about 45 minutes to meld all the flavors, tenderize the chicken breast and thicken the sauce. I served it over the lightly sauteed veggie pasta and topped it with shredded Parmigiano Reggiano. It turned out delicious. I snapped a couple photos below. If you'd like to see my post where I showed how I make "non-watery" zoodles/noodles, click here: How to Make Non-watery Zoodles. Enjoy!




Here's a pic of the Easter Basket Spike's brother (youngest son) got him

  

5 comments:

Loretta M said...

Awwww, brotherly love. <3 LOL. Adorable!

Gourmet Girl Cooks said...

Thanks Loretta! :-)

unter der laterne said...

Hi Ayla,
I am just wondering why you use chicken breasts instead of chicken thighs which are juicier and much more flavorful? Less expensive too!
Enjoyed your springtime photos so much !
still love your recipe, wish I had more time to try them all, they never disappoint!
I have to make time to try the shortcake recipe !

Gourmet Girl Cooks said...

Hi Barbara,

I actually like chicken thighs (and have a package in my fridge now to fix this week)...however, my youngest son does not like them at all. He doesn't like beef either. He only likes chicken breast or fish and seafood. He has been that way since he was little. He will occasionally eat beef (rarely) but it is not his favorite. :-)

:) said...

Gourmet Girl, will you talk a little in a post (unles you already have) about jarred sauces? I KNOW that cooking everything from scratch so I can control the ingredients is very important....however in REAL daily life with work, single parenting, soccer practice, a girlfriend with three kids, etc etc etc, the reality is that I NEED already-prepared foods so as not to be constantly cooking or just throwing up my hands and eating stuff that is too high in carbs but is more convenient. I also can't afford jarred gourmet sauces that cost $6 and $7 a bottle, etc. I notice you use Del Grosso a lot for pasta sauce. Can you maybe consider doing a post just on jarred/prepared foods that you do use and where to get the best price on them, or suitable alternatives (like trader joes or regular store brands) that are less pricey but still fit within this WOE? If you do have a kickass red pasta sauce recipe that would be neat to have though, and other basic sauces would be good. We like masala, curries etc (end up using the TJ brand for those). That would be a rockin post. :) Thanks!