½ pound gluten-free spaghetti
2 tablespoons olive oil
1 garlic cloves
1 pound chicken breasts
1 red paprika
1 green paprika
1 tablespoon fresh lemon juice
fresh parsley, chopped
fresh dill, chopped
Spaghetti With Zucchini and Chicken
"Zucchini is high in the heart-healthy mineral potassium. One cup of cooked zucchini gives you more than 15 percent of your daily value, which is usually more than what’s included in the typical multivitamin supplement"
Cooking time : 35 MINUTES Serves : 3-4
Step 1: Large pot of salted water bring to a boil over high heat. Add the pasta and cook 5-7 minutes , stirring occasionally until just tender. Drain well and set aside.
Step 2: Meanwhile, cut the chicken in small pieces, sprinkle with ¼ teaspoon salt, paper and dill and put them on heat olive oil over medium heat. Cooked until browned, cooked through about 8-10 minutes.
Step 3: Remove the chicken, setting aside. In the pan add 1 tablespoon olive oil, add chopped green paprika , red paprika, garlic and cook until golden but not browned, stirring often. Cook about 7 minutes.
Step 4: Cut zucchini into a small pieces then add into the pan, add ¼ teaspoon sea salt and cook with stirring often. Cook until evaporate the liquid from pan, about 15 minutes.
Step 5: Add chopped onions in circles and cook for 5 minutes.
Step 6: Add the chicken back to the pan, simmer everything together on medium heat and cook for 6 minutes.
Step 7: Get back cooked, drained pasta to the pan, tossing everything to combine. When all is done, serve warm in large bowl, drizzle with lemon juice, sprinkle with parsley and dill. Taste first, then if needed add sea salt, black pepper or lemon.