If you are anything like me you are a pasta monster. You want to eat all the pasta all the time. However; we all know how NOT bikini friendly pasta is, therefore it’s impossible to eat all the freaking time. Since I am a huge “lemme slurp the noodle” fan I decided to give that awesome little gadget, the veggetti, (the one GOF featured about a week ago) a try.


So I took my nifty gadget and started making my “pasta”. I used 4 zucchinis. First I peeled them, then I salted them and put them in a noodle strainer over the sink (I forgot to take a picture of this, I’m a derp). The reason for this is to get all the excess water out. That way they stay firm like an actual noodle. This process takes about 20 minutes. Once they are strained I placed them on a towel and pressed lightly to absorb any extra moisture.

chicken and spicesWhile they were straining I cubed and seasoned my chicken, sautéed it in coconut oil for about 9 minutes. I then added the diced jalepenos, cooked for 3 more minutes and removed that whole concoction from the pan. I threw in my zoodles, cooked them for 3 minutes (that seems to be the magic number) until they are perfectly tender crisp.

chickjalI tossed in the cilantro and let it wilt, added a squeeze of lime and voila! You can see everything I used, including the seasonings in my amazing smart phone photography.





finished zoods

Needless to say the end result was a bunch of yumminess. I hope you enjoy! I promise next time to treat my recipe like a brand new puppy, taking an excessive amount of pictures.

Until then,

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