Zucchini Noodles with Avocado Sauce

Apparently the key to being a good blogger is actually posting. Who knew?

I have good intentions when it comes to posting here. In fact, after I make a decision about grad school and it stops consuming my life, i’m unveiling my new posting regimen. For real. It’s in the works. There’s even an icon to post in every post that I made in paint and photoshop.

For today though, a nice recipe. I made this twice last week and ate every bite.

What you’ll need:

½ a zucchini (green squash)

½ ripe haas avocado

Few slices of yellow onion

1 boneless, skinless chicken breast

3 tablespoons extra virgin olive oil

1 tablespoon hot sauce

1-2 tablespoons water

Parmesan cheese

To Prepare:

Using a vegetable peeler, peel off the outside of the zucchini. After it is clean of green, use the peeler to make strips of zucchini that look like thick noodles.

Slice the onion into thin pieces if you have not already done so and combine with the zucchini noodles in a pan. Drizzle with a bit of olive oil to prepare for cooking.

Using a blender (or something similar), mix up the avocado, water, hot sauce and 1 tablespoon of olive oil. The “sauce” should not be clumpy. If it needs to be thinner, alternate adding in ¼ teaspoon of olive oil or water at a time until it is no longer thick.

Turn on the onions and zucchini and cook over medium heat. While the vegetables are cooking, drizzle a bit of olive oil in another pan and begin to cook the chicken breast over medium heat. Cook until it is no longer pink inside, flipping once halfway through.

Sauté the noodles, stirring every minute or so, until they are soft. Turn off the heat and pour sauce over the vegetables and coat. Chop your chicken into bite size pieces and incorporate into noodles. Plate and sprinkle with cheese, then enjoy!

p.s. I’m aware this isn’t the most appetizing photo. Warm zucchini doesn’t photograph very well when covered in sauce and chicken. Trust me on this one though. Make it.

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