This recipe was so good I surprised myself. I couldn’t stop eating it. My family loved it too. So if you can’t put down your fork, I apologize in advance!
1/2 lb GF Linguine (I like Tinkyada Brown Rice Pasta), cooked to package directions for al dente
2 Large Zucchinis, turned into noodles using a Spiralizer
1/4 Cup Extra Virgin Olive Oil
2 Large Garlic Cloves, minced
Zest from one Lemon
1/3 Cup Lemon Juice
3 Tablespoons Parsley Chopped
For the Chicken:
1 lb Boneless Skinless Chicken Breast, cut into bite-size pieces
1 Lemon, juiced
2 Garlic Cloves, minced
Salt & Pepper
Preheat the oven to 400º & heat the water for the noodles
Mix the Lemon, garlic & chicken in a casserole dish & sprinkle with salt & pepper. Place in the preheated oven. Let cook for about 15-20 minutes until completely cooked & opaque.
Add the noodles to the hot water to cook.
While the chicken & noodles are cooking, spiralize the zucchini & set aside.
Heat a skillet over medium-low heat, add the olive oil & garlic. Cook for about a minute, stirring constantly
Reduce the heat to low, add the lemon juice, zest, salt & pepper & stir to combine. Let cook for about a minute or two.
Pull the chicken from the oven, add the chicken (without the liquid) to the pan. Reserve about 1/4-1/2 cup of the liquid to add to the pan at the end.
Drain & add the noodles & zucchini noodles to the pan.
Add 1/4 to a 1/2 cup of the chicken cooking liquid to the skillet & toss everything together with the parsley