2 Tbsp. Italian seasoning or 1 Tbsp. basil and 1 Tbsp. oregano
¾ cup milk or dairy free milk
vegetable oil for frying
6-8 medium zucchinis, spiralized with Spaghettable spiralizer
3- 4 heaping Tbsp. of prepared pesto sauce or to taste
pine nuts, optional
parmesan or asagio cheese, for sprinkling
sliced tomatoes, for garnish
Thaw chicken and slice into 1 inch strips. If chicken is extra thick, slice width wise first and then into strips for thinner pieces and more even cooking.
In a medium bowl, combine flour, salt, pepper, cheese, garlic powder and Italian seasonings. Mix to combine.
In a small bowl, whisk together 3 eggs with ¾ cup milk.
Add a generous amount of oil to frying pan, between ¼ – ½ inch thick. Heat over medium heat.
Dip chicken in egg mixture, then coat in flour mixture. Dip in egg mixture again and then back into flour mixture. Then place into frying pan. Repeat with all strips.
Cook each side until golden brown. Be gentle with chicken when flipping as to not break the delicious coating off the chicken.
Meanwhile, while chicken is cooking, heat a large pot of water to boil. Add about ½ tsp. salt to the water. Once chicken is completely cooked, add noodles to the pot of water. Turn water off. Set time for 2 minutes. Drain off water.
Add 3-4 heaping Tbsp. of prepared pesto to the noodles. Toss evenly to coat.
Place a serving of noodles onto plate. Sprinkle with a few pine nuts and cheese. Top with 2-3 chicken strips and a slice of tomato. Serve.
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