I’m well into my second week of the 21 Day Fix program. I’m not a newbie on this journey, it should be a way of life for me at this point but sometimes for me reaching a goal is easier than maintaining. The fact that it took me four years to gain back 15 pounds of the 25 I originally lost four years ago says that I did a pretty good job maintaining. I always always always monitor my portion sizes, that’s something I’ve learned to do since having my gall bladder removed two years ago. I don’t really have a choice, unless I want to be in a lot of pain I can’t overeat, so that is half of my battle, the 15 added pounds I’m sure came from the choices of food. Summer comes and pizza on the boat, cocktail hours on the deck and juicy burgers tend to get the best of me. This Red Pepper Sauce with Chicken and Zoodles recipe may have happened by mistake but I’m so glad that it did!
Saturday nights are usually Date Nights for us. Last weekend I decided my honey was going to get a big fat steak for dinner. I then came across this recipe for Skirt Steak and Cauliflower with Red Pepper Sauce. It was perfect for me because there was no pasta in the dish and then he’s happy because he gets his big fat steak but the star of this dish is by far the red pepper sauce. My husband and I like a good kick and since I couldn’t find red chili’s I substituted two green jalapeños and I used a flat iron steak. If you don’t like heat just use the original recipe or use one jalapeño. I was nervous because I had never cooked a flat iron steak before but since I know it’s very similar to a skirt steak I just followed the directions. It was perfection. I like mine more well done that my husband so I ate the side pieces and he ate the middle and it was a perfect dinner.
Then I had about two cups of this delicious sauce leftover. It sat around for a few days as I thought long and hard on how I could use it in another recipe. I’ve had a hard time coming up with ideas on how to turly enjoy zoodles besides heated with olive oil and garlic. Wala! Add in some chicken for protein and a few tablespoons of this sauce. I know I know, your welcome, it was an incredible idea.
How to make this delicious Red Pepper Sauce:
1 16 oz jar of roasted red pepper
2 Green Jalapeños
3 tbsp of olive oil, separated
1/2 tsp. of salt
1/2 tsp. of paprika
1 tbsp. red wine vinegar
2 tsp. of minced garlic, separated
1 cup of diced cooked chicken (I buy two bags of perdue precut cooked chicken every week)
3 medium sized zucchini, zoodled
Combine all of the ingredients in a food processor except the cooked chicken, zoodles, 1 tbsp of olive oil and 1/2 tsp. of minced garlic and pulse until it forms a thick sauce, scrape down the sides as needed. Taste and add salt and pepper as needed.
Heat a medium skillet over medium heat and add the remaining 1/2 tsp. of garlic, remaining tbsp of olive oil, and zoodles in the pan. Saute for 2-3 minutes. Add the cooked chicken and 4 tbsp. of sauce and mix to combine. Heat through stirring around for 2-3 more minutes. Divide into two bowls. Feel free to sprinkle some shaved parmesan cheese on top, I would have but I had to use my blue container in another recipe that day.
Yes your welcome. 🙂