Zucchini Noodles and Lemon Chicken

Light, Bright, and Gently Alive

There are evenings when you want something that feels like a breath of fresh air — not heavy, not fussy, just clean and quietly satisfying. Zucchini noodles have that quality. They carry sauce and companion without weight, leaving room for the brightness of lemon to do its slow, gentle work. Paired with tender pieces of chicken and the soft sweetness of blistered tomatoes, this is a dish that asks very little of you and gives back something that feels, somehow, exactly right.

Ingredients

• 3 large zucchini
• 2 tablespoons Alessi Extra Virgin Olive Oil, divided use
• 2 chicken breasts, cubed into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 Alessi Garlic Puree
• Alessi Sea Salt and Alessi Black Pepper, to taste
• juice of one lemon
• 1/4 cups parsley, chopped
• 1/4 cups Parmesan cheese, grated
• crushed red pepper, optional

Instructions

1. Make zucchini noodles using a spiral slicer. Set aside.
2. Heat 1 Tbsp olive oil in a large saucepan, add zucchini and cook for 2- 3 minutes.
3. Remove from pan and allow to cool and drain in a colander.
4. In same saucepan, wipe away any remaining water, add 1 Tbsp olive oil and turn to medium heat.
5. When oil is hot, add chicken and cook on all sides until golden and cooked throughout (about 8 – 10 minutes).
6. Add tomatoes and garlic, lower heat and cook for 5 minutes.
7. Season with salt and pepper.
8. Add lemon and parsley and stir.
9. Serve over zucchini zoodles, sprinkle with Parmesan cheese and crushed red pepper and serve.