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Romesco Chicken Thighs with Zucchini Noodles

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.
By Tablespoon Kitchens
Updated November 13, 2018

Ingredients

  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 jar (12 oz) roasted red bell peppers, drained
  • 1/4 cup Progresso™ plain panko crispy bread crumbs
  • 2 tablespoons sliced almonds
  • 3 cloves garlic, peeled
  • 1/2 teaspoon salt
  • 4 teaspoons vegetable oil
  • 6 boneless skinless chicken thighs (about 20 oz)
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 6 cups fresh zucchini spirals, squeezed dry
  • 1 tablespoon chopped fresh parsley

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
80
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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