NUTRITION
Makes 9 servings. Per Serving:
465
Calories
18g
Fat
39g
Carbs
39g
Protein
INGREDIENTS
For the sauce:
– 1 tablespoon olive oil
– 5 garlic cloves, peeled and minced
– 1/4 cup finely chopped fresh basil
– 1 teaspoon dried oregano
– 1 3/4 pounds large chopped heirloom tomatoes and cherry tomatoes
– 1 cup low-sodium chicken broth
– 1/2 cup sun-dried tomatoes
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
For the chicken:
– 4 skinless, boneless chicken breasts
– 1/2 cup brown rice flour or whole-wheat flour
– Salt and pepper to taste
– 2 tablespoons olive oil
For the noodles:
– 3 carrots, peeled
– 4 zucchini, ends cut off
– 3 summer squash, ends cut off
– Salt and pepper to taste
– 1 tablespoon olive oil
For the bread:
– 1/4 cup olive oil
– 8 garlic cloves, peeled and minced
– 1 tablespoon dried oregano
– 1 tablespoon dried basil
– Salt and pepper to taste:
– 1 loaf multigrain bread, cut into 1-inch slices
DIRECTIONS
1. To make the Sauce: In a medium sauté pan heat the olive oil over medium heat. Add the garlic, basil, and oregano and sauté for about 3 minutes, or until fragrant. Add 1 pound of the chopped tomatoes and the broth and bring to a boil. Reduce the heat to a simmer, add the sun-dried tomatoes, salt, and pepper and cook about 20 minutes. About 10 minutes before serving, add the remaining tomatoes and cook until softened.
2. To make the Chicken: One at a time, lay the chicken breasts between wax paper and pound out to ¼-inch thickness. On a plate, combine the brown rice flour, salt, and pepper. Lightly dredge the chicken in the flour mixture. In a nonstick sauté pan, heat the olive oil over medium heat. Add the chicken and sauté, flipping, until cooked through and light brown.
3. To make the Noodles: Using a mandoline fitted with the appropriate blade attachment, slice the veggies into long thin strips. Season with salt and pepper. In a large nonstick pan, heat the olive oil over medium heat. Add the carrots and sauté for about 4 minutes, or until they start to soften. Add the remaining veggies and sauté 4 minutes more, or until they are all al dente.
4. To make the Bread: Preheat the oven to 350°F. In a small bowl, combine the olive oil, garlic, oregano, basil, salt, and pepper. Place the bread slices on a large baking sheet and brush lightly with the olive oil mixture. Toast in the oven for 15 minutes, or until golden.
5. To serve: Create a bed of noodles on each plate, top with chicken, and drizzle with sauce. Serve with the garlic bread.