Chicken Parm with Sweet Potato Noodles (spoodles)

Chicken Parm with Sweet Potato Noodles (spoodles)

Happy hump day loves! This week has been craaaazy, but luckily we are over the hump and that much closer to the weekend. Things finally slowed down a little bit here so we treated ourselves to a delicious Italian meal tonight. 

P is notorious for ordering chicken parm any where he can (can you blame him?), so it quickly became a staple in our house. We play around with the recipe all the time using different flours for the breading or new versions for noodles, but tonight's version is my all time favorite. Since the move I have regretfully not used my spiralizer and tonight seemed like the perfect opportunity. We had some extra sweet potatoes in the pantry from our shepherds pie night so I peeled them and got going with the spiralizer. I have to be honest, sweet potatoes are my favorite noodle alternative. I think they are one of the few vegetables that leave you with the satisfaction of a bowl of pasta. You know that warm, full feeling? I rarely eat pasta unless its a very special treat these days, and sweet potato noodles help me to not miss it one bit. I have a few more spiralized veggie recipes coming up so stay tuned if you are looking for some gluten free pasta dishes to warm you up this Fall!

Chicken Parm with Spoodles

4 chicken breasts

2 large sweet potatoes

1 cup almond flour

2 large brown eggs

1 tbsp dry Italian herb seasoning 

1/3 cup parm cheese

1 tbsp ghee

1 ball fresh mozzarella cheese

1 cup marinara sauce

Parsley for garnish

Preheat the oven to 400 degrees fahrenheit. With a meat mallet, pound out the 4 chicken breasts until thin (about 1/3 inch). In one bowl, crack and scramble the two eggs. In the other, mix the almond flour, Italian seasoning and parm cheese for the breading. Dip each chicken breast first in the egg wash, then into the breading. Coat each side until fully covered and set aside on a separate plate. Peel the sweet potatoes and place into the spiralizer. Spiralize both with the small setting until the sweet potatoes are both fully transformed into noodle form. In a pan heat your ghee and pan fry the chicken breasts for 2 minutes on each side. Place the noodles and chicken on a baking sheet with a baking mat. Top each chicken breasts with marinara sauce and a slice of the fresh mozzarella cheese. Bake the spoodles and chicken in the oven for 15 minutes until chicken is cooked all the way through and the noodles are soft. Plate your dinner with spoodles first, a little extra sauce, a piece of the chicken parm and finish off with a spring of the fresh parsley. 

 

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