Bruschetta Chicken with Zucchini "Pasta"

When you are trying to eat a little more healthy, and are missing some of your favorite foods, sometimes you have to be a little creative. This zucchini has the look and the bite of pasta. Since zucchini is a bit bland, it takes on whatever flavors you want to top it with. This would be great with just marinara or a bolognese sauce!

Bruschetta
3 large ripe tomatoes, chopped 15 fresh basil leaves, chiffonade (long strips) 2 garlic cloves, finely minced 3 Tbsp. extra-virgin olive oil 1 Tbsp. Balsamic Vinegar Sea salt to taste
A few hours in advance prepare brushetta topping to allow flavors to blend.  Combine chopped tomato, basil, garlic, olive oil and vinegar in a small bowl.  Sprinkle with salt to taste.  Chill until ready to serve.
Grilled Chicken Breast
4 chicken breast, or 8 thinly sliced Juice and zest from one lemon 1 garlic clove, crushed Mrs. Dash Seasoning (I used Original) 1/4 cup Canola or Olive oil
Combine juice and zest, garlic, oil and seasoning.  Pour over chicken and marinate for at least 30 minutes or overnight.
Zucchini Pasta
2 medium zucchini 1 Tbsp. olive oil 1 garlic clove, sliced 1/4 tsp. red pepper flakes
Prepare zucchini.  I just recently bought this cool spiral vegetable slicer  Turns veggies into pasta! You can also get a Julienne Peeler that does a great job as well!

Heat olive oil in a small saucepan over medium heat.  Add garlic and saute until golden.  Add red pepper flakes and zucchini pasta.  Cook for about 2 minutes or until "pasta" is softened but still al dente.

Arrange "pasta" in a bowl.  Add sliced grilled chicken and a generous serving of bruschetta. The balsamic vinaigrette combined with the warm zucchini is great summer lunch or dinner. You won't miss the pasta!
~Adapted from Everyday Paleo

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