What's the matter Colonel Sandurz? CHICKEN?
Dark Helmet, Spaceballs
I've been loving my spiralizer, and how easy it has made trying new veggies. I had heard about Jicama for awhile, and saw a recipe which used the Jicama to make noodles. The recipe's creator raved about how good the noodles were, so I decided I would get a jicama and make myself a noodle dish with it. The sauce is pretty basic, with onion, tomato, and garlic as the main players, but the addition of the mascarpone cheese added a wonderful creaminess to everything, and who doesn't love putting parmesan on their pasta? All in all, it was an incredibly easy recipe, and I've learned that I absolutely adore Jicama noodles! They maintained their crunch despite being simmered in the sauce for awhile, and they have a great flavor that is mild enough not to overpower the dish.
What you need:
- 8oz. Boneless, Skinless Chicken Breast, cut into bite-sized pieces
- 1 red onion, diced
- 2 tbsp tomato paste
- 3 plum tomatoes, diced (aim for 3/4lb of tomato)
- 1 Jicama, spiralized to create your noodles
- 1/4 cup Parmesan Cheese
- 2 tbsp mascarpone cheese
- 1 bunch basil
- 2 tbsp coconut oil
- 1 cup water
- Salt & Pepper to taste
To begin, heat the coconut oil over medium-high heat. Add the chicken and let it cook for about 3 minutes.
Next, add in the onion and garlic, cooking until onions have begun to soften. Season with salt and pepper to taste. Next, add in the tomato paste, cooking an additional minute or two.
At this point, add in your tomatoes and 1 cup of water and bring everything to a gentle boil.
Let simmer for a few minutes before adding in the Jimaca noodles and about half of the basil. Once the noodles and basil have been added, cover and simmer for 10 minutes, stirring occasionally to make sure the noodles are covered in sauce.
Stir in the mascarpone cheese and let everything simmer for about 5 more minutes. Stir the parmesan cheese in right before serving, and garnish with the remaining basil leaves.
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