Garlic Chicken and Zoodles
1 lb boneless, skinless chicken thighs
2-3 medium zucchini
3 cloves garlic
Salt & pepper
Red pepper flakes
Parmesan cheese (optional)
Saute the minced garlic in a pan over medium heat with a splash of olive oil until fragrant, which should take less than 2 minutes. Cut the chicken into chunks and toss into the pan. I put a pat of butter in the pan at this stage. Season with salt, pepper, and red pepper flakes if they are being used. Cook chicken through, stirring so the garlic doesn't burn. For the next step i used an electric vegetable spiralizer set on "linguine" mode. Spiralize the zucchini and put into the pan with the italian seasoning. Cook the zoodles to your liking, keeping a bit of crunch or more to pasta texture. Top with cheese if using and serve hot!
Hunter's Ridge White is our September 2020 wine! This versatile wine goes with many dishes and is a pleasantly neutral wine for an evening with friends or loved ones. For this it is being paired with chicken tossed in garlic and zucchini noodles. The kick of red pepper flakes is mellowed by the wine, but not hidden by it. The buttery feel of the wine pairs perfectly with the olive oil and butter tossed "noodles"