Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds boneless-skinless chicken breast
  • 1 1/2 tablespoon olive oil
  • salt and pepper
  • 1/2 cup sliced onion (4 oz/ 114 g)
  • 3 cloves garlic (sliced, 15 grams)
  • 1/3 cup dry red or white wine
  • 1 teaspoon chicken base or 1 bouillon cube
  • 15 ounces whole peeled tomatoes (411 grams)
  • 1 -14 1/2 ounces canned artichoke hearts (drained, 396 gm)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds zucchini noodles (680 g)
  • 1 clove garlic (minced)
  • 3 ounces grated parmesan cheese (85 g, omit for Paleo or Whole 30)
  • 2 tablespoons butter (ghee or olive oil)

Instruction

  • Prep: Slice the onion and garlic and mince the garlic for the zoodles. Spiralize the zoodles and place into a bowl. Trim the chicken. I had three giant breast halves, so I cut them into 6 equal portions. Open the canned artichoke hearts and whole peeled tomatoes and drain the artichoke hearts. Place two large skillets on the stove.
  • Chicken: Turn the heat under the largest skillet to medium high. Meanwhile, add about 2 teaspoons of olive oil to the chicken and distribute evenly with your fingers. Season well with salt and pepper. When the pan is hot, add the remaining olive oil to the pan and swirl to coat. Add the chicken and cook for 6 minutes on one side before turning and cooking the other side for about 6 minutes. Remove the chicken to a plate.
  • Skillet: Add the onions and garlic to the pan and saute until translucent - about 3 minutes. Move the pan from the burner and add the wine, place it back on the burner and cooking until reduced and the smell of alcohol has evaporated. Add the tomatoes and juice, crushing by hand. Stir. Add the chicken base or bouillon cube and stir to dissolve.
  • Add the chicken back to the pan and arrange the artichoke hearts in the nooks and crannies. Bring up to a simmer and cover loosely with a piece of foil. Adjust the heat so that it stays at a nice even simmer - not a roiling boil. Simmer for 20 minutes. At the end of simmering, add the remaining olive oil for flavor.
  • Zucchini: About 10 minutes before the chicken is done simmering, turn the heat under the second pan to medium high. When it is hot, Add 1 tablespoon oil and swirl to coat the pan. Add the garlic and saute until it softens a bit but doesn't get too brown. Add the zucchini and saute until it has softened a bit and is bright green, but not mushy - it's really up to your preference. Remove the zucchini to a bowl, toss with additional butter or olive oil and top with the cheese. Stir to combine.
  • Serve: Serve the chicken to the side of the Parmesan zoodles or over the top.