Butternut Squash Potato Gratin With Brie And Thyme

By foodiva

Ingredients

• Creamy pasta sauce:
• 1 pound chicken breast or boneless chicken thighs, cut into 1-inch bite-size cubes
• 4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cooking wine
• 4 medium zucchini
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 lime, juiced
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• 3 tablespoons peanut butter
• 1 tablespoon sugar
• 1 tablespoon paprika
• 16 fresh basil leaves, slice into long-thin strips (chiffonade)
• Garnishment:
• a handful of roasted and chopped peanuts
• fresh basil leaves
• lime wedge or slice

Details

Servings 4
Preparation time 10mins
Cooking time 22mins
Adapted from spicetheplate.com

Preparation

Step 1

Instructions
Combine grate ginger, garlic, lime juice, soy sauce, fish sauce, peanut butter, sugar, paprika and sliced fresh basil leaves in a medium-size bowl, mix well and set aside.
Cut the zucchini into noodles or "spaghetti" with a vegetable spiralizer.
Cut the chicken into 1-inch bite-size pieces.
Heat oil in a sauté pan over medium heat until shimmering, add the chicken to the pan, cook 5 minutes or until no longer pink, toss in salt, pepper and cooking wine, continue cooking for another 2 minutes, stir to mix well.
Push the chicken to the side of the pan, add zucchini noodles and cook for 1 minute.
Pour the sauce over the noodles and cook for 3-4 minutes until the noodles are tender but lightly crunchy, toss the noodles with pasta tongs while cooking to make sure the sauce is spread evenly.
Transfer the noodles and chicken to a plate with pasta tongs.
Pour the sauce over the zucchini noodles and chicken.
Garnish with fresh basil leaves, lime wedges, roasted peanuts and serve immediately.

Instructions