Making Old Recipes New Again: Chicken Bruschetta over Zoodles

As it starts revving up for summer here in Florida, making meals that don't require standing in front of a hot stove becomes a huge priority.

The easiest way to accomplish this is by taking some familiar recipes and tweaking them to fit my agenda.

My Bruschetta Chicken over Zoodles totally falls into that category.

What's a zoodle?!

I usually use zucchini noodles, or zoodles, for my homemade meat sauce.

I don't know about you, but when I think of a traditional meat sauce, I think hearty and heavy.

By tweaking my typical recipe, using chicken strips and a bruschetta-like sauce over the zoodles, it changes the composition of the meal entirely.

It no longer feels like a heavy, cold-day dish, especially if you forgo cooking the sauce with the chicken...It gives the meal a nice, fresh, garlicky kick.

But, as amazing as the garlic is, basil is the real star of this recipe. So, if you like basil, get ready to be wowed!


Chicken Bruschetta over Zoodles

Ingredients

2 lbs of chicken breasts, cut into strips
4 large zucchini spiralized into zoodles
24 ounces of chicken bone broth
4-6 tomatoes (I like mine on the vine) quartered
2 cloves of garlic
⅓ cup of fresh basil
¼ cup of good quality olive oil (plus some extra for the pan)
1 tsp of Himalayan pink salt for bruschetta
Salt and pepper to season chicken breasts
Fresh-grated Parmesan cheese

Instructions

For bruschetta: Put garlic, basil and olive oil in a food processor and pulse until it’s mixed well. Add tomatoes and salt and pulse until it’s a chunky mixture. Set aside.

In a large pot, heat up chicken broth and add zoodles. Cover and cook for 5-7 minutes, until zoodles are soft.

Drain off chicken broth (can be saved to drink as a healing elixir) and put zoodles into a serving dish.

In a frying pan, drizzle enough olive oil to coat the bottom. Heat on medium high heat and add seasoned chicken strips.

Cook for 7-10 minutes until chicken is cooked through.

If you want the sauce to be hot, add the bruschetta and cook for another few minutes until heated thoroughly.

If you want a more summer-weather friendly dish, use the cold bruschetta in the next step.

Add the chicken and bruschetta (hot or cold) to the zoodles. 

Top it off with freshly grated Parmesan cheese and enjoy!