The Low Carb Kitchen: Feta Veggie Palmini

A twist on the Feta and tomato pasta dish. Adding some chicken and zucchini.

The ingredients:

1 zucchini sliced and quartered

1 pint cherry tomatoes

2 garlic cloves grated

Chicken chopped

1/2 C olive oil

Shallot powder

Crushed red pepper 

Salt and pepper

1 block feta drained

Garlic powder

1 package palmini noodles

The recipe:

Preheat oven to 400 degrees.

In a baking dish, add tomatoes, zucchini, chicken, and garlic and toss with olive oil.

Coat veggies and add garlic powder, shallot powder, salt, pepper, and crushed red pepper.

Place feta in center of veggies and sprinkle with salt and pepper and drizzle of olive oil.

Bake for 30 minutes until tomatoes start to burst and feta softens.

Increase to 450 degrees and bake an additional 10 minutes until feta turns golden brown.

While feta bakes, drain palmini and rinse then boil for 5 minutes to soften then drain.

When feta is done, smooth all together making a sauce making sure to burst the tomatoes. 

Add in Palmini and toss to coat in the sauce.

Garnish with fresh basil, parmesan, or drizzle of olive oil.

Notes:

I used shredded chicken leftover or you can use a rotisserie or cook chicken. Whatever you have works. I chopped into small pieces bit you can leave in bigger chunks. 

I used a flavored olive oil to drizzle at the end but you can use any good olive oil. I used a pesto infused olive oil.