Creamy Zucchini “Pasta” with Tomato & Basil

Prep time: 10min
Total time: 20min
Serves 4
2
medium zucchini
0
1 cup
gourmet MEDLEY™ Exotic flavoured tomatoes, large ones cut in half or quarters
250 mL
3 cups
skin removed, shredded Gourmet Minute BBQ Chicken
750 mL
3 tbsp
olive oil
45 mL
2 tbsp
Aged Balsamic Vinegar of Modena
30 mL
1 clove
garlic, minced
0
1/4 tsp
each salt and pepper
1 mL
1/2 pkg
Garlic & Herb Goat Cheese, crumbled
60 g
10
fresh Basil leaves, roughly chopped
0
1/4 of the recipe
calories
330
fat
19 g
saturated fat
5 g
carbs
8 g
protein
32 g
cholestrol
115 mg
fibre
1 g
sodium
570 mg

Directions

  1. Using a vegetable peeler, peel zucchini into long strips and place in a large bowl. Add tomatoes and chicken to bowl.

  2. In a small bowl, whisk together oil, vinegar, garlic, salt and pepper and toss with salad. Sprinkle goat cheese and basil overtop and gently toss. Do not over mix or goat cheese may clump together.

Tip

A vegetable peeler easily transforms zucchini into no-cook pasta “noodles”.