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