Thai Chicken and Zucchini Noodles

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If you are looking for a fabulous way to use up your garden zucchini, this is it my friends. This hearty pasta dish can be made in less than 30 minutes and has a killer Asian style sauce that will keep you coming back for more. I have seriously made it twice this past week. Every person in my family absolutely loved it.

Make it, friends. I’m going to wager you will find it to your liking. 🙂

Serves: 6 Prep Time: 15 Cooking Time: 20 20

Nutrition facts: NA calories NA fat

Rating: 4.5/5

( 2 voted )

Ingredients

1 (16 ounce) package linguine noodles
2 Tb olive oil
3 small zucchini, sliced into thin rounds
2 red peppers, sliced thinly
1 C shredded carrots (I buy them in a package already shredded)
1 tsp fresh garlic, minced
2 C rotisserie chicken, shredded
2 Tb toasted sesame seeds
Sauce:
1/2 C soy sauce
1/3 C rice wine vinegar
1/2 C +3 Tb sugar
1/2 C chicken broth
1 Tb sriracha
1 tsp fresh ginger, grated (powdered ginger is also fine)
1 tsp sesame oil
pinch red pepper flakes
5 green onions, chopped

Instructions

1. Cook the linguine according to package directions.

2. Heat a large deep skillet over medium high heat. Add the olive oil and allow it to heat through.

3. Add the sliced zucchini, shredded carrots and red pepper. Cook, stirring occasionally for about 5 minutes. Add the garlic and cook until the veggies are crisp tender and the garlic is soft.

4. While the veggies are cooking, stir together all sauce ingredients.

5. Remove the veggies from the pan and set them aside on a plate.

6. Pour the sauce into the pan you cooked the veggies in. Allow it to come to a simmer and stay there for 1-2 minutes.

7. Add the linguine, veggies, shredded chicken and toasted sesame seeds into the pan with the sauce. Stir it all up to combine and allow the chicken to heat through.

Serve and enjoy!

Recipe from Jamie Cooks It Up!