FEED THE FAM FOR R50! Chicken and Mushroom Zinguine

A tomato based chicken and mushroom paleo pasta sauce to accompany zoodles, zinguine, zasta, cauli rice… the list could go on!

  
This family of mine luuuuuuuuuuuuuuurves pasta. They would eat it every single day, all day, if I let them! In a bid to steer everyone into making some better choices (and by *steer*, I mean to say, As the person who does the cooking, today’s menu choices are ‘TAKE IT OR LEAVE IT’ …), I decided to make some zinguine; then the sauce kinda created itself out of some prepped chicken breast, mushrooms, and leftover canned tomatoes that I needed to use up.

Costs were as follows: 

4 x chicken breasts @R5.77 each (purchased a bulk pack) – R23.08

1/2 small punnet mushrooms: R6.50

1/2 can tomatoes: R6

(Onion/spices/herbs considered sundries) 

5-6 baby marrow: R15 

Total: R50.58

  

For the sauce 

What you need 

4 chicken breasts, roasted and chopped 

1 onion, sliced

2 tomatoes (or half a can of chopped/peeled tomatoes)

1/2 punnet mushrooms, sliced 

Salt and pepper to taste

Fresh parsley (optional) 

What you need to do

1. Heat oil in a pan and add onion. Allow to soften and brown lightly.

2. Add mushrooms and sautee for a few minutes. 

3. Add tomatoes, and cook for 10 minutes. 

4. Add chicken pieces and seasoning, give it a good stir, and allow to cook for a further 5 minutes. Garnish with fresh herbs if using.

That’s it! Done! 

For the zinguine

What you need

5-6 medium sized baby marrow 

A spiralizer ! 

What you need to do

1. Using the ‘ribbon’attachment/blade, create zucchini ribbons.

2. Add oil to a pan, over medium heat. Throw in the zinguine, stir fry for a few minutes. Season, and done! 

  
There you have it – using leftovers and very minimal ingredients that are bulked up to create a family meal. 

  

A quick, workday meal that is as delicious as it is satisfying. Making use of prepped ingredients makes this a winner for those busy days when dinner time creeps up on you far too quickly. 

Enjoy!  

Please note: If you’d like to share this recipe, please do! All I ask is that you link back to this post when you do so. Thank you! 

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