Charles and I recently spent a few days with the bambino up at Watts Bar Lake in Tennessee (for those of you familiar with the area, you know it’s a gorgeous setting). Especially with the milder weather we’d been having, it was a perfect getaway. As it was the baby’s first lake trip, we had a blast letting him play in the grass, pushing him in the swing, and playing in the water. Needless to say, it was a very restful few days and a perfect way to recharge our batteries.
One of the things I love about getting up to Tennessee is going through all the cooking/lifestyle magazines my mother-in-law has in her possession. Real Simple, Martha Stewart Living, Southern Living, Cooking Light, Bon Appetit, Gourmet…you get the idea. Oh, and these aren’t just the recent ones either! Some of these date back 10+ years, so it’s really fun to see what the culinary trends were back then. Magazines are always my vacation guilty pleasure–yep, even ones like People, US Weekly, etc.
One recipe I stumbled upon was in Southern Living–a simple crispy skinned chicken with pesto pasta. Obviously the pasta had to go to make this Paleo-friendly, so I wondered if I could create something similar using something else as my “pasta,” and omitting the cheese that is most frequently called for in pestos. The result? A dairy-free, peppery pesto (thanks to the arugula) over zucchini noodles that I didn’t have to pre-cook, and some crispy, juicy chicken thighs. Even better was the fact that this was a one-pot supper (minus the use of the food processor) and very easy to prepare!
I know lots of you have asked how to make zucchini (or sweet potato, or squash, or whatever noodles!). For these zucchini noodles, I just used this simple Zyliss julienne peeler (under $10). Of course you could get the spiral slicer that is all the rage and that we love (will periodically pop up on sale for around $22). Here’s a video of how we make sweet potato noodles using our spiral slicer.
And now for the recipe…