Gluten Free Chicken Parmesan with Zucchini Noodles (Low Fodmap)

Last week after I made the low fodmap basil marinara sauce I had some left over and I was really craving some chicken parm comfort food. I eat gluten free but sometimes I'm so over the fact that gluten free pasta doesnt taste EXACTLY like actual pasta. So I wanted a substitute that was healthier and better tasting.

I also follow @inspiralized on instagram. Shes such an inspiration and very real about her life and her food. I was inspired by her zoodles so I figured this was the perfect opportunity.

Gluten Free Chicken parm with Zucchini Noodles (Low Fodmap)

Total time: 45 minutes

Serving size: 3 servings

Ingredients:

2 eggs

3 chicken breasts (1lb)

2 cups Schar's Gluten Free breadcrumbs

Dried Oregano

Salt

Pepper

Fresh Basil

3 large zucchinis

Extra Virgin Olive oil (or oil of your choice)

Directions:

1. Prepare for the chicken cutlets by mixing the 2 eggs in one bowl and combining the breadcrumbs, dried oregano/salt/pepper/basil to your preferred amount in a separate bowl. Prepare the oven at 200 degrees.

2. Add 1 tablespoon of olive oil or olive of your choice to a large frying pan. I choose to use as little oil as possible to keep this recipe as healthy as possible. A lot of people choose to fry their chicken cutlets in 1/2" deep oil in a pan which is always an option but I'm a healthy eater! I use just table spoon and make sure I roll it around in the pan so the cutlet does not stick.

3. Dip the chicken cutlet into the raw egg mix, then into the breadcrumb dry mix making sure the chicken is fully coated and then place into the frying pan on medium-medium/high heat. Be sure that the frying pan has been fully heated before adding the cutlets. When the cutlets start to brown flip them over and let them finish cooking. The whole process should take about 6-9 minutes.

4. Once the cutlets are done, add them to a baking sheet. Top with Simple Basil Marinara sauce (see previous post). Then top with fat free mozzarella cheese (or vegan cheese of your choice). Pop into the oven to keep warm and melt the cheese while the zucchini is cooking. This is only to melt the cheese and warm the sauce and not to cook the chicken further. The chicken should be finished in the frying pan until it is cooked.

4. While the chicken is cooking use your spiral slicer to prepare the 3 zucchinis.

5. Because the zucchinis are very moist, season with salt and let the spirals rest between paper towel layers for 5-10 minutes.

6. Once the Zucchini spirals are ready add them with 2 teaspoons of olive oil into a frying pan. These cook very quickly and should be done in approx 4 minutes. Be sure to taste test a noodle to make sure they are the texture you prefer. I prefer mine to be slightly crisp and NOT soggy.

7. Once the noodles are done add to a pasta bowl. Retrieve the chicken cutlets with sauce and cheese from the oven and add on top of the noodles. Add extra basil to garnish and Parmesan cheese if preferred.