Thursday, July 2, 2009

Chicken Parmesan with Zucchini Pasta

Chicken Parmesan with Zucchini Pasta

Doesn't this look good! I have made this twice this week. It is so good and easy. At first, my husband was a little iffy about the sauteed zucchini instead of pasta (Thanks to Cook Yourself Thin for the idea!). But after one bite, he was convinced.



A while back, I read over the original recipe and thought it was the craziest thing. I think it was from a Fix-it and Forget-It slow cooker recipe book. Anyhow, the other day, I found myself out of chicken breasts and staring at a Costco-sized bag of chicken nuggets in my freezer wondering what I could do with them. Then, out of the blue, this recipe came back to me.

It went something like this:


Chicken Nuggets

Yes, those are Mickey Mouse nuggets! I do have kids, you know.
Line the bottom of your slow cooker with chicken nuggets. Just one layer. I used 15 in total.
Then add spaghetti sauce. I used 1 1/2 cups.

Cook on HIGH for 2-3 hours until everything is cooked and tender.
About 15 mins before you want to serve add 1/2 cup of cheese. I used Mozzarella.
Cover and continue cooking.

Zucchini "as" Pasta

1 medium zucchini= 2 servings
Thinly slice zucchini...paper thin. I used the slicer on my old school, hand held grater.
Season to taste.
Saute in 1 Tbs Extra light olive oil for a minute or two
Serve as your pasta.

Serves 5 Bandster sized portions. My calorie estimations per serving:
265 for Chicken
80 for Zucchini

Wow, that is only 345 calories! Not bad!

Oh, I am sure you could bake it if you didn't have a slow cooker.


2 comments:

  1. I make a lasagna with zucchinis sliced longways for the lasagna noodles. It is really good. I sometimes make the dish with 1/2 lasagna noodles and 1/2 regular pasta lasagna. That way my kids get theirs and my husband and I get ours.

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  2. I love this idea!! I think I might also pair it with baked spaghetti squash for a linguini like feel...

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