Zoodles with Creamy Red Pepper-Feta Sauce

Originally this recipe was supposed to be made with whole wheat fettuccini noodles, but Brent and I have been doing REALLY well at eating good foods since we got back from our vacation to Phoenix for the Christmas holiday.  I decided to make this one with zucchini 'noodles'.  It actually turned out really well!  Also, this gal has some really great recipes.

You'll need:

4-4 oz chicken breasts

Italian seasoning

3-4 tablespoons olive oil

1 small onion, minced

2-3 cloves of garlic, minced

1-16 oz jar of roasted red bell peppers, drained and chopped

1/2 cup low sodium chicken broth or stock (I'd probably use 1/3 cup the next time I make it)

1 cup crumbled feta cheese, or approximately at 6 oz block

3 large zucchinis or 4-5 small/medium ones

salt and pepper

2 tablespoons fresh parsley, chopped

Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Sprinkle your chicken breasts with salt and pepper and Italian seasoning and layer your chicken breasts so all of them are laid in the pan, not over lapping.  Cook until browned, turn, and cook until browned.

In another large pan over medium-high heat heat up the rest of the oil.  Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. 

Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Use a Vegetti or other kitchen tool to cut your zucchini into ribbons.  

Heat the zoodles in the pan and drain off any excess liquid (I didn't do this the first time I made this and it made the sauce watery). Toss zoodles with sauce. Sauce should cling nicely to the zucchini noodles. 

Season with salt and pepper, to taste. Divide among pasta bowls. Cut your chicken breasts into slices and lay on top of the zucchini noodles and sauce.  Sprinkle with parsley and remaining feta cheese.

Enjoy! :)