Zucchini Pasta with Roasted Red Pepper Sauce and Chicken

Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 352 Calories

Ingredients

• salt and ground black pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 4 cloves garlic
• 3 red bell peppers, chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon grated Parmesan cheese, or to taste
• 6 roma tomatoes
• 1 large sweet onion, halved
• 1 cup tightly packed fresh basil leaves, chopped
• 2 yellow summer squash, cut into spirals using a spiral slicer
• 2 zucchini, cut into spirals using a spiral slicer
• 2 cooked chicken breast halves, cubed

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.

Step 3

Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.

Step 4

Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.

Step 5

Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.