Thursday, May 3, 2012
Thai infused Chicken - Zucchini Linguini
This is a great recipe, especially if you're trying to get ready for swimsuits season! The use of zucchini noodles, make this dish healthier and even easier to prepare.
4 zucchini squash, cut into spaghetti strips
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 Tbsp. Essence, or creole seasoning
1 1/2 tsp. salt
1 cup finely chopped yellow onion
1 Tbsp. finely chopped green bell pepper
1/2 cup sliced mushrooms
1 Tbsp. finely chopped habanero pepper (optional)
1 Tbsp. minced garlic
1 can of coconut milk
1 can of diced tomatoes
1/2 cup Parmesan cheese (grated)
2-3 Tbsp. chopped fresh cilantro
- To prepare the zucchini noodles: Wash and trim the tops and ends of the zucchini noodles. With the help of a mandolin or a julienne peeler/slicer, cut the squashes into noodles. Set aside.
- To prepare the chicken and broth: Set a 12-inch saute pan over medium high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with half tablespoon of Essence and 1/2 teaspoon of salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions, mushrooms, bell pepper and hot pepper (if using) to the pan and saute until fragrant, about 30 seconds. Add the coconut milk, rest of the Essence, remaining 1 teaspoon of salt, and the chicken and bring to a boil. Cook the sauce until the coconut milk is reduced by half, about 2 minutes. Add the tomatoes and cook, tossing to incorporate for 3 to 5 minutes. Add the zucchini noodles, tossing gently until they are tender but still keeping a nice texture (about 2 minutes). Add some of the Parmesan, mix and serve. Once plated, sprinkle the cilantro and left over Parmesan cheese on top.