Friday, February 2, 2018

Beet & Zucchini Spaghetti

It's rare, but I love it when this happens.  This recipe was a complete accident.  It was one of those "use what you got" nights in our house for dinner that turned into a repeat offender.  This meal is a 30 minute meal from kitchen to table and only dirties one dish!  And get this- it gets better!: this recipe is great for everyone starting off the year healthy, but is also tastes good.  EVERYONE is happy!Beet & Zucchini Spaghetti- Life with the HawleysFrom the Kitchen of Darby Hawley
1 lb chicken tenders, cut into 1-inch pieces
sea salt
ground black pepper
2-3 tbs bacon fat
1 tbs grass-fed butter (optional)
3 beets, diced small (I use gold & purple beets just because I think it looks pretty but it all tastes the same)
10 oz zucchini noodles (I buy these already cut in the produce section to save time)
Boursin cheese with shallots
I usually double this recipe, just because I know that we like it & we will want it for left-overs.DSC_0913
1. Season chicken with salt & pepper.  Melt bacon fat in a skillet (y'all know I always use my trusty cast iron skillet) over medium-high heat, & add chicken.  Sauté until golden brown, and then remove and set aside.
2. Add 1 tbs butter (optional) to the same skillet you used for the chicken, & then add the beets.  Cook until soft but still have a slight crunch (about 5 minutes), and then toss in the zucchini noodles to warm and soften.
3. Add the chicken you set aside back into the skillet (with the juices on the plate) and toss together.  Taste-test to see if you need to add any more salt or pepper.
4. To serve, place everything in a bowl and top with boursin cheese.
5. Enjoy!DSC_0918-2
xoxo Darby

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