Zucchini Noodles in Roasted Red Pepper Butternut Sauce (with Savory Chicken Thighs)

We love our good friend Liz Wolfe (a.k.a. Cave Girl Eats, a.k.a. Real Food Liz)…we love her even more when she comes up with amazingly delicious recipes like this one.  The name might be a mouthful, but when you start creating this masterpiece in your own kitchen, you won’t even care.  This is the perfect weekend dinner to share with that special someone in your life, even if that’s yourself.

 
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 2-4
 
For the sauce
  • Cashew cream (see below)
  • 1 Tbs. butter, melted
  • 1.5 cups butternut squash, chopped
  • 1 whole roasted red pepper from the jar, chopped
  • ½ tsp salt or more to taste
  • Fresh rosemary (optional)
For the cashew cream
  • 1 cup water
  • ½ cup raw cashews
 
 
For the base (you’ll use this for the chicken AND the sauce)
  • 1 yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 2 Tbs. butter
For the chicken
  • 1 lb. chicken thighs, cut into long slices and tossed in salt & pepper (to taste)
For the zucchini noodles
  • All you need is a spiralizer – find it here (Seriously. You need one of these.)
  • Oh, and a large (or 2 small) zucchini
 
What to do
First, roast the butternut squash.
  1. Toss the squash in butter to coat.
  2. Cook at 450 degrees for 20-25 minutes, or until the pieces are completely soft and cooked through.
Meanwhile, make the cashew cream.
  1. Put the cashews and water in a blender and blend for 30 seconds (yep, you need to blend that long – until the cashews are completely dis-integrated)
  2. Set the cashew cream aside.
 
Make the “base”
  1. Sauté the onions in butter in a large skillet over medium heat until soft (about 5 minutes).
  2. Add the minced garlic and sauté until fragrant (about 30 seconds)
Turn up the heat to medium-high and add the chicken thighs.
  1. Add the chicken thighs to the “base” mixture and sauté until fully cooked (about 10 minutes)
  2. (Yes, the onions will get a little brown!)
  3. Scoop out the cooked chicken, and add any remaining base mixture to the sauce.
Finish up the sauce.
  1. Combine the remaining base mixture, the chopped roasted red pepper, the roasted butternut squash, and the cashew cream in a saucepan.
  2. Use a hand blender to pureé (you can also use a blender; just make sure you vent the lid or allow the sauce to cool before blending or it will asplode)
  3. The sauce should be thick and creamy.
Make the zucchini noodles.
  1. If you like “al dente” pasta, top the raw zucchini noodles with sauce and chicken.
  2. If you like softer pasta, add the zucchini noodles to the saucepan with the sauce and cook briefly to soften.


Leave a Comment