Sweet Potato Noodles with Chicken and Tomato Basil Sauce
Try this Sweet Potato Noodles with Chicken and Tomato Basil Sauce recipe, or contribute your own.
Try this Sweet Potato Noodles with Chicken and Tomato Basil Sauce recipe, or contribute your own.
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1 large sweet potato
- 1/2 pound boneless chicken breasts
- 1 cup rao’s tomato basil sauce (or favorite tomato sauc
- 1 tablespoon chopped curly parsley to garnish
- optional: grated parmesan cheese to garnish
- Carbohydrate 223.144887083333 g
- Cholesterol 65.77089365 mg
- Fat 14.5205359303333 g
- Fiber 64.3733989472389 g
- Protein 51.8539612249167 g
- Saturated Fat 2.14212470525 g
- Serving Size 1 1 Serving (2411g)
- Sodium 202.52508825 mg
- Sugar 158.771488136095 g
- Trans Fat 4.11391428858334 g
- Calories 897 calories
Step-by-step
- Place a large skillet over medium-high heat and add in 1 tablespoon of the olive oil. While oil heats, season the chicken with salt, pepper, oregano and garlic powder. Once oil heats, add in the chicken. Cover and cook for 10 minutes or until chicken is cooked through and no longer pink on the inside.
- While chicken cooks, peel and then spiralize the sweet potato with Blade D on the Inspiralizer. Set aside.
- Set the chicken aside on a plate and cover to keep warm. Then, carefully wipe down the skillet and add in the other tablespoon of olive oil. Then, add in the sweet potato noodles, season with salt and pepper and cook, tossing frequently, until al dente, about 7 minutes.
- While sweet potato noodles cook, place a small pot on medium heat and heat up the tomato basil sauce. Let simmer while sweet potato noodles finish cooking.
- When sweet potato noodles are done, divide onto two plates. Top the noodles with tomato basil sauce and then chicken. Garnish with parsley and optional parmesan cheese.
Why are my vegetable noodles releasing so much liquid instead of softening evenly? Root vegetables present a distinct challenge because high starch content dictates how moisture behaves under heat. Control this by wiping out the skillet entirely between searing the protein and cooking the spiralized strands. Heat the second tablespoon of extra virgin olive oil over medium-high heat before introducing the sweet potato to ensure immediate surface searing rather than prolonged steaming. Toss the noodles frequently for roughly seven minutes until they reach an al dente bite. Spiralized sweet potato strips require precise timing because crossing the threshold from tender-crisp to waterlogged happens rapidly. Pair these textured strands with a crisp green salad dressed in a sharp vinaigrette; the acidity cuts through the concentrated sweetness of the root vegetable and balances the rich tomato basil sauce. Monitor the burner temperature carefully during the secondary sauté phase to prevent scorching the exterior before the interior softens.
