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4.24.17

Zucchini Pasta with Sun-Dried Tomato Cream and Chicken {Whole30}

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Whole 30 Nut Free Egg Free No Added Sugar

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken.  A tasty Paleo, Whole30 and low carb meal that’s great hot or cold.  Perfect for spring and summer!

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

Some people might think an entire cookbook devoted to pasta recipes has no place in a household that eats primarily Paleo.   But those people would be wrong, in my opinion!  I’ve always had a thing for cookbooks, ever since I purchased How To Cook Everything way back in college to finally put TV dinners in a dark corner of my past, forever.

Since then, my cookbook collection grew considerably, to include books on everything from the Panera Bread menu, to 30 minute vegan recipes, to a book of nothing but burgers – that’s shaped like a burger.   I have Paleo cookbooks and Rachael Ray cookbooks, kid cookbooks and cocktail cookbooks.  Betty Crocker and Microwave Gourmet.   All I can really say is I really flipping love cookbooks of all kinds!

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

But that pasta one, even I didn’t particularly see the need for a pasta cookbook until I met my husband, Adam, and he mentioned that pasta was his favorite food (it’s a joke amongst our friends that he’ll order pasta with butter whenever we go out to dinner.  He once surprised us and veered off butter with pesto tortellini.)

Anyway, because I was blinded by love and totally bought into that heart/stomach connection saying, I bought the dang pasta cookbook.  And I have to say, though I’ve had it for over 10 years, I’ve probably referenced it more after paleo than before.  Weird, right?

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

Well, not really so weird at all.  Because if you think about it, a pasta cookbook is really just a sauce cookbook, pasta being the vehicle for the sauce.  So, when I get in a pesto rut (hard to do, but it actually happens) or worse, start dipping veggies in plain marinara sauce, I know where I need to look to draw some inspiration.  Yup, pasta book.Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

Now of course, the book is obviously not remotely Paleo, which makes the inspiration part even more fun.  You see, I was NEVER good at following recipes to a T anyway (I even joke that I have to tweak my own recipes each time I make them, if only to remember why it was written as it was!) and drawing inspiration from a recipe and then changing almost everything about it is a good ‘ol time for me.  Yup, I’m one of those cooks.  Except I swear I’ve never written a multi-paragraph review on Allrecipes, though I do get a kick out of reading them 🙂

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

But, back to my zucchini pasta!  While flipping through my pasta book, a sun-dried tomato cream sauce caught my eye (the original was with farfalle and heavy cream, and it looked flipping delicious) and I knew a thick, creamy, flavorful sauce like that would work so well with zucchini noodles!  I tend to hate the wateriness off zucchini, so the thicker the sauce, the better.  Plus, I have major sun-dried tomato love and can’t seem to stay away for too long.

I also included both scallions AND garlic to intensify the flavors and completely mask any coconutty-ness from the coconut milk.  So you just get a nice thick and creamy sauce without noticing that you skipped the dairy.  You could even add nutritional yeast if you wanted a cheesy touch, though it’s delicious as is!

The sauce is no-cook and you could technically serve the dish cold or warm, trust me, I ate my leftovers cold and it was delicious.  (Actually, I eat all my recipes cold since it takes me an hour to do photos.  So they usually taste good both ways.)

I think we’re good to go!  I’m hungry, and I know you are too!  Get out the spiralizer!  As always, let me know what you think 🙂

Zucchini Pasta with Sun-Dried Tomato Cream and Chicken {Paleo & Whole30}

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

Zucchini Pasta with Sun-Dried Tomato Cream and Chicken {Paleo & Whole30}

Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Course: Lunch/Dinner
Cuisine: Paleo, Whole30
Servings: 4 servings
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4.6 from 5 votes

Ingredients

For the Sauce:

  • 2/3 cup sun-dried tomato halves or 10-12, soaked in hot water until soft, then drained well
  • 1 bunch scallions 5-6 dark green parts removed, and cut into 1 inch pieces
  • 1/2 cup full fat coconut milk
  • 1/2 tsp sea salt
  • 1 tsp fresh lemon juice
  • 1/8 tsp black pepper or pinch crushed red pepper flakes for spice
  • 2 cloves garlic

For the Chicken:

  • 1 lb boneless skinless chicken breasts, sliced thin or pounded to 1/2 inch thickness
  • 1-2 tsp cooking fat coconut oil, ghee, bacon fat, etc.
  • Large pinch onion powder
  • Large pinch salt
  • Large pinch pepper
  • 3-4 medium zucchinis peeled (if desired) and spiralized
  • Large pinch salt for the zucchini
  • 2 tbsp fresh chopped parsley

Instructions

  1. Line a large bowl with paper towel. Toss the zucchini noodles with salt and let them rest on the paper towel while you prepare the chicken and sauce.
  2. For the sauce, blend together the sun dried tomatoes, scallions, coconut milk, lemon juice, garlic salt and pepper in a high speed blender or food processor, until nearly pureed (it should be thick)
  3. Sprinkle the chicken with salt, pepper and onion powder on both sides and cook in a large skillet with 1-2 tsp cooking fat over medium heat, until browned on both sides and cooked through, then remove to a plate
  4. Wipe out the skillet (or use a separate one if you wish) and coat with a thin layer of cooking fat, then add the zucchini noodles.
  5. Sauté and toss to evenly cook for just 2 minutes, or until just barely softened. Overcooking will lead to very watery noodles, although a bit water is okay since it will thin out the thick sauce
  6. Transfer noodles to a large bowl, leaving excess water in the pan. Slice the chicken into bite size pieces and add to the noodles. Add 3/4 of the sauce and toss, add the rest if you need to/want to depending on how saturated you want the noodles (everyone will have slightly different amount of noodles, so you may wind up with a bit extra sauce, though you will definitely have enough!
  7. Lastly, toss in the parsley or simply sprinkle on top. Save leftovers covered in the refrigerator for up to 4 days. Serves 4, enjoy!

Nutrition

Calories: 289kcal
Carbohydrates: 16g
Protein: 30g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 71mg
Sodium: 407mg
Potassium: 1498mg
Fiber: 3g
Sugar: 10g
Vitamin A: 455IU
Vitamin C: 34.7mg
Calcium: 57mg
Iron: 3.8mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Zucchini Pasta with Sun-Dried Tomato Cream and Chicken:

  Zucchini pasta is tossed with a filling and flavor-packed, no cook creamy sun-dried tomato and scallion sauce plus perfectly cooked chicken. A tasty Paleo, Whole30 and low carb meal that's great hot or cold. Perfect for spring and summer!

Want more Paleo and Whole30 meal ideas?  Try one of these!

Strawberry Salad with Bacon, Chicken and Orange Balsamic 

Paleo & Whole30 Chicken Cutlets

Roasted Butternut Squash and Chicken with Tomato Basil Cream

Chicken Pesto Spaghetti Squash

Tell Me!

Are you a cookbook collector?

Current favorite “vehicle”? (AKA sauce!)

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Marie Lê says

    April 24, 2017 at 5:19 pm

    4 stars
    Just cooked it for dinner and it was de-li-cious!!
    Even my girls loved it although they’re not big fans of zucchini.
    I Don’t have a spiralizer so I used my peeler and made tagliatelle with the zucchinis 🙂
    Thank you for your great recipes, I always know I can pick any of them and it’s going to be exquisite.
    Marie (from Switzerland)

    Reply
    • Michele says

      April 25, 2017 at 10:54 am

      Hearing kids like something is the best! So thrilled you guys enjoyed it 🙂

      Reply
  2. Joanne says

    April 24, 2017 at 7:19 pm

    It is time for me to use my spiralizer; this dish looks so delicious!

    Reply
    • Michele says

      April 25, 2017 at 10:54 am

      Hope you like it!

      Reply
  3. Angela says

    June 20, 2017 at 2:33 pm

    I’m not clear on whether to use the white or green part of the scallion. Excited to make this tonight!

    Reply
    • Michele @ paleorunningmomma says

      June 20, 2017 at 3:35 pm

      For this recipe use the light green and white parts. Hope you enjoy!

      Reply
      • Angela says

        June 20, 2017 at 10:26 pm

        Thank you! i made this tonight and it was pure perfection. Will definitely be a regular dish for dinner around here.

        Reply
  4. Connie Wharton says

    October 25, 2017 at 11:57 am

    4 stars
    Excellent! Loved the sauces richness!

    Reply
  5. Mariana says

    April 22, 2018 at 5:11 pm

    5 stars
    Delicious! Thanks!

    Reply
  6. Chloe says

    April 22, 2018 at 7:32 pm

    Could this recipe work in the slow cooker?chloe

    Reply
  7. Kara says

    September 18, 2018 at 6:17 pm

    This is amazing!! I didn’t change a thing or add a thing and I’m obsessed! I did at the end just put all together to heat up and it was perfect! Thank you!

    Reply
  8. Kara says

    September 18, 2018 at 6:18 pm

    5 stars
    Tried to give it 5stars but it cut me off!!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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