A simplistic “pasta” dish inspired by an Italian classic. This Whole 30 friendly recipe is perfect for a dinner for two.

Ingredients

  • 3 cups zucchini “zoodles”
  • 1.5 cups shredded chicken
  • 3 each toma tomato
  • 1 large shallot, peeled
  • ¼ cup shelled pinenuts
  • 3 Tbs. extra virgin olive oil
  • ¼ cup julienned basil
  • 1 garlic clove, smashed and chopped
  • kosher salt and black pepper to taste

Method

Warm over to 500 degrees. Toss shallot and tomato with 1 tablespoon of olive oil and roast for 6-8 minutes, until skin starts to blister on tomato. Remove from oven and let cool.

Rough chop tomato and shallot, set aside in bowl.

Heat large skillet over high heat and add remaining olive oil, heat to shimmering. Add tomatoes and shallot to pan and stir, add garlic and cook for 2 minutes until tomatoes start to soften. Add zoodles and pinenuts, cook until zoodles are soft- about 4 minutes, stirring often.

Season with salt and pepper, add basil and toss to combine.  Garnish with basil leaves and serve.

Recipe courtesy of Chef Clint Jolly