Hi friends! Did you know I was on a podcast last week? Not just any podcast, it happened to be with one of my favorites, Liz Wolfe, from Real Food Liz! I had such a great time sharing my story and chatting about dogs and food! I’d love it if you’d listen to the podcast and let me know what you think! Click HERE for a link, and don’t forget to subscribe to Real Food Liz Radio on iTunes!
This recipe is one of our new favorites in our house, as it’s really good, and can be tossed together in minutes. It’s also great served cold, which makes perfect grab and go leftovers! If you don’t already have an immersion blender, I highly recommend getting one, they aren’t too expensive, and they make creamy sauces a breeze to make!
Creamy Chipotle Chicken "Pasta"
- 1 Tablespoon coconut oil (or ghee/grassfed butter)
- 3 medium zucchini, made into zoodles with either a julienne peeler or spiralizer
- 1/2 sweet onion, diced
- 5 cloves garlic, minced
- 3 cups cooked chicken (I used leftover rotisserie chicken)
- chives, chopped (optional, for garnish)
- 2/3 cup avocado oil
- 1 egg
- 1/2 teaspoon mustard powder
- 1 teaspoon lemon juice
- 1 teaspoon chipotle chili pepper powder
- 1 teaspoon cajun seasoning
- 1/4 teaspoon fresh garlic, minced (or 1/8 teaspoon garlic powder)
- 1/2 teaspoon salt
- First up, let's get the moisture out of the zoodles! No one likes watery pasta! It's totally up to you, and what you want to do with your zoodles, but I typically prefer the salting method. This gets the moisture out, so that they don't become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
- Melt the coconut oil in a large pan over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the cooked chicken and sauté until heated through.
- While the onion mixture is cooking, let's make the quick chipotle sauce! Place all of the ingredients in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, for about 30 seconds. That's it!
- Let's get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels, or a clean dishrag, to remove the excess moisture.
- Add the zoodles to the pan and sauté until heated to your liking. Turn off the heat and add the chipotle sauce to the pan. Mix well. Top with chives, if using - enjoy!
Click HERE for a basic mayo recipe that uses a regular blender or Vitamix.
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