Zucchini “Spaghetti” with Eggplant Chicken Sauce

 

 

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Ingredients

  • 4 tbsp extra virgin olive oil or grape seed oil
  • 1 large eggplant, cut into 1/2 in (1.25 cm) pieces
  • 3/4lb (375g) lean ground chicken
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 red or orange bell pepper, diced
  • 1 chipotle chili pepper in adobo sauce, minced
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1-26 oz (739mL) jar no salt-added pasta sauce
  • 4 medium zucchinis, cut into strands*
  • Parmesan, for garnish

Instructions

  • Heat 2 tsp oil in large skillet over medium heat.
  • Add eggplant and cook until softened (about 5 minutes).
  • Remove eggplant from heat and set aside, heat remaining oil in pan and add chicken, onion, and garlic.  Cook until chicken is not longer pink and onion has softened (about 7 minutes).
  • Add bell pepper, chipotle chili, salt, and pepper; cook for 2 minutes.
  • Stir in pasta sauce, oregano, and eggplant, and simmer for 5 minutes.
  • Divide zucchini strands among serving plates and top with eggplant sauce, garnish with grated Parmesan if desired.

* Tip: There are a few ways you can create zucchini noodles.  Although a vegetable spiralizer is the best option, you can use a serrated vegetable peeler, a regular peeler, or mandolin to create wide ribbons and then slice into thin strands.

Serves 4

1 Serving = 1 fat, 1 protein, free veggies