I did not make enough zucchini noodles so there was way too much sauce. Make sure you've got enough "noodles" prepared or I'd definitely suggest keeping the sauce on the side and serving it to each individual plate, otherwise... you end up with way too much sauce like I did. Hence, the not so pretty picture of it for this post. But I don't try to get perfect shots of the food I make. I just want it to be real. Anywho... lesson learned :) Otherwise, it had great flavor, was warm and savory, so I was quite happy with it. Enjoy!
Chicken & Zucchini Butternut Fettuccine
Ingredients
1 medium butternut squash
3 tablespoons coconut oil, divided
1 medium yellow onion, chopped
1 garlic clove, minced (about 1 tsp)
2 teaspoons dried rosemary
1 cup full-fat canned coconut milk
½ cup vegetable or chicken broth
½ teaspoon sea salt
1 pound shiitake mushrooms, sliced (optional)
1 lb diced chicken
3 pounds zucchini, spiralized into fettuccine
Freshly-ground black pepper to taste
Directions
1. Preheat oven to 375.
2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.
3. Roast for 30 - 45 minutes, until squash is tender and flesh can easily be pierced with a fork.
3 pounds zucchini, spiralized into fettuccine
Freshly-ground black pepper to taste
Directions
1. Preheat oven to 375.
2. Slice butternut squash in half lengthwise. Grease a baking sheet with 1 tablespoon of coconut oil and then lay butternut squash (cut side down) on sheet pan.
3. Roast for 30 - 45 minutes, until squash is tender and flesh can easily be pierced with a fork.
4. Once cooked, allow squash to cool, then scoop out the flesh (about 3 cups of flesh) and discard the skin.
5. Add the flesh to a blender.
6. Add 1 tablespoon of coconut oil to a pan over medium heat.
6. Add 1 tablespoon of coconut oil to a pan over medium heat.
7. Add the onions and garlic and saute for 3 - 5 minutes (until onion is translucent).
8. Add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
9. Add the remaining tablespoon of coconut oil to a large pan & cook the diced chicken.
8. Add the sauteed garlic & onions, rosemary, coconut milk, broth, and salt to a blender with the butternut squash flesh. Blend until smooth.
9. Add the remaining tablespoon of coconut oil to a large pan & cook the diced chicken.
10. Add the mushrooms to the chicken (if using) and saute for about 2 minutes, until they are just starting to brown.
11. Then add the zucchini fettuccine and cook for about 3 minutes, zucchini should be almost tender.
12. Add the sauce to the pan and continue to cook until sauce is hot and zucchini is tender. Or keep the sauce on the side warming in a sauce pan and serve on top of the "noodles'" of each individual dish; definitely my preference.
13. Garnish with freshly-ground black pepper and serve warm.
13. Garnish with freshly-ground black pepper and serve warm.
Makes about 4-6 Servings
