Tuesday was a big day for us! We went to the zoo, which if you know my child means we went and rode the choo choo (minimum of 5 times), saw the funny monkeys and rode the carousel then came home. The big part was Daddy came with us which does not happen often. Then we spent the afternoon at Home Depot getting a few things for dad’s next project. It’s going to be a beauty! Top off of the jeep, just one of those days that you be sure and take in every second. THEN we came home and cooked! 🙂
Don’t get me wrong, there were a handful of toddler fits, allergies and 3 suckers in Home Depot to keep the little one entertained. If you can imagine, it was hard work smelling all of those roses. Speaking of Roses!…. SQUIRREL. Look at my Joseph’s coat??!?!?!?!? Each time it blooms the colors are different. They are crowns of blooms and it is just BEAUTIFUL! There are so many babies about to bloom!
Anyway.. on to the reason you are really reading.. or scrolling quickly.
Zucchini Pasta w/ Chicken & Pistachios. Another awesome dish from WellFed Weeknights – page 193. I did try to cut this recipe down a little since it is just Chris and myself. (Drake eats like a baby bird) It didn’t work as planned, I thought 2 zucchini would be plenty and when it cooked down I realized I needed another. I tossed it in the pan with the juices of the first 2 I had cooked while the pan was still hot and it turned out fine. Just dont think, Oh.. we will only eat 1 zucchini.. no! Do at least 3 for 2 people. It was a nice portion size. My picture is not the prettiest, but please remember I do not cook to take pictures.. I cook so I can devour an entire serving and not feel guilty! Nom Nom Nom!
Total time – 35-40 mins.
- 2-2 1/2 lbs zucchini
- 1 tbsp salt
- 1 tbsp EVOO (I use avocado oil. I like the taste better and it seems to smoke a lot less in my hot pan)
- 2 cloves garlic
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 4 boneless skinless chicken breasts
- 1 tbsp EVOO
- 1 tsp salt
- 1/2 tsp black pepper
- 2 scallions
- 7-10 fresh mint leaves
- 1/4 c shelled pistachios
- 1 tbsp lemon juice
Prep the noodles. Julienne the zucchini with the spiralizer. Place the noodles in colander and toss with salt until lightly coated. Set aside to drain while you prep the other ingredients.
Cook the chicken. Pound the chicken to 1/2 inch thickness between two pieces of plastic wrap with the smooth side of the hammer. (Or let your toddler do it! They will love you so much) then slice it crosswise into strips. Warm the olive oil in a large nonstick skillet over med-high heat 2-3 mins. Add chicken, sprinkle with salt and pepper then toss to coat with oil. Spread chicken in a single layer and let it cook undisturbed 2-3 mins. Flip with spatula (I used tongs) separating pieces and cook for an additional 2-3 mins on the other side. Continue to flip and cook chicken until it is browned and sizzling on most sides, about 2 mins more. Transfer to plate and cover loosely with foil.
Prep the aromatics. Thinly slice the scallions, mince the mint leaves and coarsley chop the pistachios. Add everything to a bowl with the lemon juice, mix with a fork and place nearby because the next part goes quickly.
Finish the noodles. Place the olive oil in a small bowl. Peel and crush the garlic (I minced), then add it to the bowl with the oil. Add the cumin and pepper to the bowl, mix with a fork and set it nearby. Rinse the zucchini noodles under running water, drain well and squeeze them in a clean dish towel to remove excess water. Return to your skillet you used for the chicken to stove and reheat it over med-high heat 2-3 mins. Place the prepared zucchini noodles in the dry pan and saute them until just tender, 2-3 mins. Push the noodles to the side of the pan, and reduce the heat to med-low. Add the garlic oil to the pan and cook for 20 seconds, stirring constantly. Push the zucchini noodles into the oil and stir gently until they are coated. Turn off the heat and add the chicken, along with the mint-pistachio mixture. Toss to combine.
Hope you enjoy this one as much as we did!
These green onions are probably my favorite thing in my garden. I bought 1 package from the grocery store and planted them. They grow like weeds and I always have fresh green onions.
This mint I have been trying to kill for 3 years because it takes over my flower beds. Does anyone want some? You can take it all but 1 stalk and I will move it to a different bed or better yet a pot.