Keto Chicken Bolognese with Zucchini Noodles

I love exploring new recipes to cook for the family especially using healthy ingredients. I have always been wanting to make this zoodles for a long time and am extremely pleased that I make it today for our lunch. 

Surprisingly, my twins love it too. I believed this zoodles will be one of our staple food in future. 

Recipe as follows: I didn't use carrot for this recipe, please feel free to add in if you would like to. 

Serve 3

Amount Ingredient

300 g             Zucchini, 1 medium size

10 g                Extra Virgin Olive Oil

3 cloves         Garlic, peeled

200 g             Cherry Tomatoes

10 g               Tomato Paste

15 g               Balsamic Vinegar

1/2 tsp          Sea Salt

15 g               Grapeseed Oil

300 g            Chicken Fillet or Chicken Breast *N1

1/2 tsp          Garlic Powder

dash              Paprika Powder

dash              Sea Salt

1/2 pc           Yellow Capsicum

1/2 pc             Red Capsicum

15 g                  Water

some             Parmesan Cheese, grated

[In advance:] 

1. Rinse chicken fillet, remove any excess fat and cartilage from the chicken, cut it into pieces about the size of ice cubes.
2. Marinate with a pinch a salt, garlic powder & paprika powder. Then freeze the chicken for about 20 to 25 minutes until the chicken is firmed (not frozen solid).
3. Make zucchini noodles either using a spiralizer, a peeler, a mandoline or knife. Set aside.
4. Rinse cherry tomatoes and capsicums, halve cherry tomatoes and dice capsicums. Set aside.
5. Then take out chicken from freezer, pulse frozen chicken in food processor till ground up, but still maintaining some texture. Caution not to over-blend the chicken. [MC / 8 to 10 seconds / Speed 5-8]

[Cooking:] Thermomix Method

1. In a clean TM bowl, heat up extra virgin olive oil. [MC / 3 minutes / Varoma / Reverse / Soft Speed]
2. Add the zucchini noodles and cook for 1 minute or until just warmed through. Remove and set aside. [MC / 1 minute / Varoma / Reverse / Soft Speed]
3. Wipe dry TM bowl with kitchen towel then place peeled garlic to chop [MC / 3 seconds / Speed 5]
4. Then add in the cooking oil to saute until fragrant. [MC / 3 minutes / Varoma / Reverse / Soft Speed]
5. Next, add in halved cherry tomatoes, water and sea salt to bring it to a boil. [MC / 6 minutes / Varoma / Reverse / Soft Speed]
6. Add the ground chicken, stir with spatula to break up and loosen the chicken. Cook for 5 minutes [MC / 5 minutes / Varoma / Reverse / Speed 1]
7. Add capsicums, tomato paste and balsamic vinegar. Stir with spatula, ensuring chicken is not stuck to the blade. [MC / 3 minutes / Varoma / Reverse / Soft Speed]
8. Optional step: Reduce heat to a light simmer to thicken the sauce. Stir occasionally. Add the salt and pepper to taste when the sauce is ready to serve. [5 minutes / 120°c / Reverse / Soft Speed]
9. Serve over zucchini noodles with freshly grated Parmesan cheese.

Note: 

N1. Can substitute with store bought ground chicken.

N2. Water amount adjust accordingly. 

Thank you for stopping by and Happy Cooking ^^