SHRIMP AND CHICKEN ZUCCHINI SPAGETTI IN A STEWED TOMATO BROTH

This is my own personal recipe for dietary meals. I love to cook and this is my first entry sharing my secret talent.

SERVING FOR 2

WHAT YOU WILL NEED (POTATO PEELER)

4 CHICKEN BREAST CUBED
2LBS OF SHRIMP
4 LARGE ZUCCHINI’S (IF SMALL GET 8)
1/4 SALT
1/4 PEPPER
1/4 MONTREAL CHICKEN SEASONINGS
PINCH OF CAYENNE PEPPER
CAN OF STEWED TOMATOES WITH ROASTED GARLIC FLAVOR
2 CUPS OF CHICKEN BROTH
1 LARGE ONION
1/2 CUP OF SWEET CORN
1 CLOVE OF GARLIC OR 2 TEASPOONS (MINCED)
OLIVE OIL

PREP
FIRST YOU CUT THE CHICKEN BREAST INTO SMALL CUBES, ONCE CUBED SEASON WITH SALT AND PEPPER LIGHTLY. (MAKE SURE YOU WASH YOUR HANDS AFTER HANDLING CHICKEN FOR SAFETY REASONS)
PEEL AND DEVEIN SHRIMP
MINCE LARGE ONION
PEEL ZUCCHINI TO REMOVE DARK SKIN ONLY TO REVEAL THE FLESH. ONCE THE FLESH OF THE ZUCCHINI IS REVEALED TAKE THE POTATO PEELER AND SCRAP IT STRAIGHT DOWN CREATING SPAGHETTI LIKE STRIPS. REPEAT WITH ALL ZUCCHINIS.
OPEN CAN OF STEWED TOMATOES POUR INTO A BOWL AND SQUEEZE THE TOMATOES WITH YOUR HANDS TO MAKE SMALLER PIECES.
MINCE GARLIC

COOK

TAKE A MEDIUM SIZE DEEP SKILLET ADD 2 TEASPOONS OF OLIVE OIL TO YOUR NON STICK PAN JUST FOR COATING. TURN ON THE BURNER TO MEDIUM HEAT. ONCE HOT THEN ADD THE CUBED CHICKEN AND ONIONS. SAUTEE CHICKEN UNTIL LIGHT BROWN AND ONIONS ARE SOMEWHAT SOFT. THEN ADD THE MINCED GARLIC AND SWEET CORN. MAKE SURE NOT TO BURN THE GARLIC KEEP THE ITEMS IN THE SKILLET MOVING.THEN YOU WANT TO ADD 2 CUPS OF CHICKEN BROTH AND POUR THE STEWED TOMATOES. ADD MONTREAL SEASONING, SALT, CAYENNE PEPPER,TURN THE HEAT TO LOW FOR THE SIMMER FOR 5 MINS. AFTER 5 MINS THE FLAVORS HAVE MARRIED. ADD THE SHRIMP AND THE ZUCCHINI SPAGHETTI. COOK FOR ANOTHER 1 MIN AND YOUR READY TO EAT.

ADD PARSLEY, PARMESAN CHEESE FOR GARNESH…ENJOY!