Saturday, August 22, 2015

Sweet Potato Puttanesca

With all of the hoopla on the internet about zucchini noodles and other spiralized
vegetables, I thought it was time to get on board and try these healthy noodles!
Spiralized Sweet Potato Puttanesca




















I used the OXO Good Grips Hand-Held Spiralizer to make sweet potato noodles for Sweet
Potato Puttanesca.  The OXO spiralizer is so easy to use and I love the fact that it is small
and doesn't take up much space in my kitchen drawer! It makes uniform curly noodles from
zucchini, carrots, cucumbers and more. I am such a fan of OXO products! They are the best!
The hand-held spiralizer is BPA Free and dishwasher safe too.


Sweet potatoes are one of my favorite vegetables, so when I spotted this recipe in the
July/August issue of  Clean Eating magazine I knew it would be a perfect dish to 
break in my OXO spiralizer.
Spiralized Sweet Potato Puttanesca




















Sweet Potato Puttanesca is an easy recipe and it's perfect for a healthy week night dinner.  
It's a one pan meal that is ready in less than 30 minutes and so colorful too! I used spinach
instead of Swiss chard and omitted the capers since I did not have any.
Spiralized Sweet Potato Puttanesca




















The recipe was delicious!  
Watch out veggies - I'm on a new mission to spiralize as many of you as I can :)
Spiralized Sweet Potato Puttanesca































Sweet Potato Puttanesca

3 large sweet potatoes, peeled
2 1/2 tsp. olive oil
1 clove garlic, minced
1 1/2 lb. boneless, skinless chicken breasts, thinly sliced
2 - 15 oz. cans unsalted diced tomatoes
1/4 C sliced pitted black olives
2 T capers, drained
Pinch of sea salt, pepper, chile pepper, ground cayenne pepper
and paprika
1 bunch Swiss chard, stems removed and chopped (3 cups)
2 T slivered almonds, toasted
1 1/2 T finely chopped fresh basil leaves

Slice ends off sweet potatoes.  Working one at a time, secure sweet potato
into a OXO Hand-held Spiralizer and twist to create noodles.

In a large skillet on medium, heat oil.  Add garlic and cook for 30 seconds.
Add chicken and saute until cooked through, about 7 minutes.
Transfer chicken to a plate.  Add tomatoes, olives, capers and spices to the pan.
Cook for 5 to 7 minutes or until heated through.  Add sweet potato noodles and
Swiss chard; stirring to combine.  Cook until sweet potatoes are tender and 
chard is wilted, about 5 to 7 minutes more.  Return chicken to skillet and heat
through.
Garnish with almonds and basil.

Enjoy!

Recipe - July/August issue of Clean Eating Magazine.


2 comments:

  1. I love that you used sweet potatoes in this dish! It looks so bright and delicious! One pan meals are my favorite!

    ReplyDelete