Romesco Chicken Thighs with Zucchini Noodles
"The Romesco tomato sauce is the star of this skillet dinner, but you’ll be the star of the whole dinner show because you’re making this sauce from scratch. It’s easier done than said thanks to a can of tomatoes, roasted red peppers, bread crumbs, almonds and a blender. The Romesco is spooned over chicken thighs and zucchini noodles for a fresh dinner that’s ready in 45 minutes...."
INGREDIENTS
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1
can (14.5 oz) Muir Glen™ organic fire roaste
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1
jar (12 oz) roasted red bell peppers, draine
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1/4
cup Progresso™ plain panko crispy bread cr
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2
tablespoons sliced almonds
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3
cloves garlic, peeled
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1/2
teaspoon salt
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4
teaspoons vegetable oil
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6
boneless skinless chicken thighs (about 20 o
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3/4
teaspoon garlic salt
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1/4
teaspoon paprika
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1/4
teaspoon ground black pepper
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6
cups fresh zucchini spirals, squeezed dry
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1
tablespoon chopped fresh parsley
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