This recipe is another one of ourEat Live Thrive Diet approved. Of course you can always serve it over regular pasta or even a brown rice pasta if you are not on the diet, but what better way to cut your carbs and up your fiber and phyto nutrients than buy using delicious garden vegetables such as zucchini and yellow squash as your noodles. Feel free to add different veggies such sliced carrot or add in some baby peas. Get creative with what you have on hand. Another bonus to this recipe is that it makes enough sauce for a totally different recipe or save it for a 2nd batch!
2 large zucchini
2 large yellow squash
Sea Salt ( for salting the squash)
1 can full fat coconut milk
2 Tbsp fresh lemon juice
2-3 tsp lemon zest
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
2 Tbsp ghee or grass-fed butter (careful with your temperature if using butter that it doesn’t burn)
1 cup of sliced mushrooms
1 cup chopped broccoli
1 medium shallot chopped
1.5 cups chopped or shredded cooked chicken breast
Use a spiralizer or vegetable slicer to make your squash noodles. Place the noodles in a colander and sprinkle them with sea salt and let them drain in the sink.
In a bowl or large mason jar mix combine coconut milk, lemon juice, salt, pepper, onion powder and 1 to 1.5 teaspoons of the lemon zest. Stir until all the lumps are gone. Set aside.
In a large skillet melt 1 Tablespoon of Ghee over medium heat, add shallots and cook until transparent then add 1 more Tablespoon of Ghee and add mushrooms and broccoli and cook until tender. Add 1/2 of the lemon cream mixture to pan and bring to boil then reduce heat to medium -low.
Add the chicken to heat through. Towel off the squash noodles to remove any excess moisture then add them to the skillet and combine, tossing to cook another 1-2 minutes just until al-dente tender. (Be careful not to cook the zucchini very long or it will get soggy and add too much liquid to your dish) Serve topped with sprinkles of lemon zest and salt & pepper to taste.