Introduction: How to Cook Zoodles and Red Sauce
This version is a basic spaghetti and meat sauce recipe. But to lower the carbs use Zoodles and to lighten it up more use ground chicken breast.
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Step 1: Soften the Onions and Garlic
Heat up 1 Generous Tablespoon of Olive oil.
2 Cloves of Garlic that I have been chopped up. 1/4 Cup finely diced Onion. 2 Large Baby Bella Mushrooms that have been cut up. After the onion is soft and the garlic is smelling really good (so good that I want to eat just this) add 1 pound of Ground Chicken Breast. Lightly season with Salt and Black Pepper, enough for the sauce. Cook the chicken for about 2 minutes while using your spatula to break it up.
Step 2: Add Tomatoes
Add 1 28 oz can of Crushed Tomatoes.
1/4 teaspoon (or more if you like) of Red Pepper Flakes
1 teaspoon dried Thyme.
1 teaspoon dried Oregano.
Stir and bring to a very low simmer (to prevent making a mess in the kitchen)
Step 3: Cut Zoodles
Use your Zoodle cutter to make zoodles from 2 to 4 Zucchini (depending upon size) I used 2 medium but could have used 3 if I had a bigger pan.
Lightly season with Salt and Black Pepper, enough for the Zoodles.
Step 4: Finish Cooking
Stir the Zoodles into the Sauce and on a low simmer cook to your desired noodle texture. I simmered mine for about 5 minutes.
Just before serving chop up 2 or three leaves of fresh basil, stir into the dish and serve. Fresh basil will turn black and lose flavor very quickly so just heat it and serve.
I do hope that you enjoy the recipe.