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8

Romesco Chicken Thighs with Zucchini Noodles

Prep 30 min
Total 30 min
Servings 6

The Romesco tomato sauce is the star of this skillet dinner, but you’ll be the star of the whole dinner show because you’re making this sauce from scratch. It’s easier done than said thanks to a can of tomatoes, roasted red peppers, bread crumbs, almonds and a blender. The Romesco is spooned over chicken thighs and zucchini noodles for a fresh dinner that’s ready in 45 minutes. MORE+ LESS-

By Tablespoon Kitchens

November 13, 2018

Make with

Progresso Breadcrumbs

Ingredients

can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

jar (12 oz) roasted red bell peppers, drained

1/4

cup Progresso™ plain panko crispy bread crumbs

tablespoons sliced almonds

cloves garlic, peeled

1/2

teaspoon salt

teaspoons vegetable oil

boneless skinless chicken thighs (about 20 oz)

3/4

teaspoon garlic salt

1/4

teaspoon paprika

1/4

teaspoon ground black pepper

cups fresh zucchini spirals, squeezed dry

tablespoon chopped fresh parsley

Steps

Hide Images

1

In blender, place tomatoes, roasted peppers, bread crumbs, almonds, garlic and salt. Cover; blend 60 to 90 seconds or until nearly smooth. Sauce will still have some texture. Reserve.
2

Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Season chicken with garlic salt, paprika and pepper. Add chicken to skillet; cover and cook chicken 10 to 12 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut (at least 165°F). Remove to plate; cover to keep warm.
3

Add remaining 2 teaspoons oil to same skillet; heat over medium heat. Add zucchini and cook, uncovered, 2 minutes, turning frequently with tongs. Add sauce and chicken to skillet; stir until completely combined. Cook 2 to 3 minutes or until heated through. Top with parsley; serve immediately.

Expert Tips

Romesco is a tomato-based sauce that originated from Catalonia, Spain. It typically features roasted tomatoes, peppers, garlic and is thickened with nuts and bread crumbs. This versatile sauce is great with fish, chicken and vegetables.
If you choose to use prespiralized zucchini, measure by the ounce. We used about 16 oz of zucchini spirals in this recipe.
Starting with dry zucchini spirals is essential to achieve good results with this recipe. To soak up water, place zucchini spirals in clean kitchen towel, and gently squeeze to remove excess water.
Spiralizing your own zucchini typically results in a drier spiral as compared to purchased ones.
Zucchini spirals are also called zucchini noodles or zoodles.
Panko is a Japanese-style bread crumb that is crisper and slightly larger than traditional bread crumbs.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 2g 10% Trans Fat 0g
Cholesterol: 90mg; 30%
Sodium: 1040mg; 43%
Potassium: 740mg; 21%
Total Carbohydrate: 15g; 5%
Dietary Fiber 2g 10% Sugars 7g
Protein: 23g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 35%; 35%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;