Gluten Free Noodles and Zoodles

Put a healthier spin on pasta night by combining zucchini noodles with gluten-free spaghetti. Topped with marinated chicken breasts, this tasty meal is chock full of vegetables and filling enough to satisfy appetites of all sizes. Chicken

INGREDIENTS

• 4-6 boneless chicken breasts
• ¼ cup DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 2 lemons
• Noodles and Zoodles
• 1 (12-ounce) package DeLallo Gluten-Free Pasta Corn & Rice Spaghetti
• 3 medium-size zucchini
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 (6.35-ounce) jar DeLallo Simply Pesto - Sun-Dried Tomato & Olive
• 1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes, drained
• 1 cup DeLallo Pitted Calamata Olives, halved
• Chopped fresh basil

DIRECTIONS

1. Place chicken in sealable bag. Make a marinade by combining ¼ cup olive oil, garlic, lemon zest, and juice of 2 lemons in a mixing bowl. Whisk to combine and pour marinade over chicken. Be sure to cover the chicken completely. Marinate in the refrigerator for at least one hour or overnight.
2. Bring a large pot of salted water to boil over high heat. Cook pasta according to package instructions. Drain pasta, reserving some of the pasta water, and set aside.
3. Meanwhile, remove chicken from the marinade. Heat grill on high. Place chicken on grill and cook for 7-8 minutes. Flip chicken and cook for another 7-8 minutes, or until completely cooked through. Set aside.
4. Trim the ends of the zucchini and use a spiralizer to create noodles. If you don’t have a spiralizer, use a vegetable peeler to create long ribbons.
5. Heat 1 tablespoon of olive oil in a high-rimmed skillet over medium heat. Add zucchini noodles and sauté while stirring for 2-3 minutes.
6. Add pasta to the skillet and combine. Then add sun-dried tomatoes, olives, and pesto, and stir to combine.
7. Slice chicken into strips and add to the noodles and zoodles mixture. Toss to combine and serve. Garnish with basil leaves.