Sweet Potato Noodles with Chicken and Tomato Basil Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 pound boneless chicken breasts
- salt and pepper to taste
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1 large sweet potato
- 1 cup Rao’s tomato basil sauce or favorite tomato sauce brand
- 1 tablespoon chopped curly parsley to garnish
- optional: grated parmesan cheese to garnish
Place a large skillet over medium-high heat and add in 1 tablespoon of the olive oil. While oil heats, season the chicken with salt, pepper, oregano and garlic powder. Once oil heats, add in the chicken. Cover and cook for 10 minutes or until chicken is cooked through and no longer pink on the inside.
While chicken cooks, peel and then spiralize the sweet potato with Blade D on the Inspiralizer. Set aside.
Set the chicken aside on a plate and cover to keep warm. Then, carefully wipe down the skillet and add in the other tablespoon of olive oil. Then, add in the sweet potato noodles, season with salt and pepper and cook, tossing frequently, until al dente, about 7 minutes.
While sweet potato noodles cook, place a small pot on medium heat and heat up the tomato basil sauce. Let simmer while sweet potato noodles finish cooking.
When sweet potato noodles are done, divide onto two plates. Top the noodles with tomato basil sauce and then chicken. Garnish with parsley and optional parmesan cheese.