Lemon, Ginger and Garlic Make a Yummy Chicken Zoodle-Pasta Dish

Lemon Ginger Garlic Chicken Zoodles

Ingredients:

6 zucchini

2 chicken breasts (about 15 oz), cut into 1-inch cubes

4 tablespoons fresh parsley, chopped
1 cup cherry tomatoes, quartered
1 clove garlic, minced
3 tablespoons olive oil, divided
Juice of 1 lemon
1 teaspoon fine grain salt to taste
Ground black pepper to taste
Pinch of red pepper flakes (optional)

Directions:

Using a spiralizer create zucchini spaghetti or purchase at your favorite market.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes.

Add tomatoes and parsley, lower to a simmer, and cook for 5 minutes, or until tomatoes start to break down and release some of their juice.

In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.
Add zoodles to the pan alongside the lemon juice mixture.

Stir until everything is combined and heated through. Sprinkle with red pepper flakes (if using) and serve!