- 2 zucchinis, Blade A
- 4 pieces of turkey bacon
- 4 cups of spinach leaves
- 1 cup of sliced baby portabello mushrooms
- 1 tbsp olive oil
- 1/2 cup chicken broth
- salt and pepper, to taste
- 1 shallot, minced
- 1 large clove of garlic, minced
- olive oil cooking spray
- grated Parmesan cheese, for garnish
1Place a large skillet over medium heat and coat with cooking spray. Once heated, add in strips of bacon. You may have to do this in batches if your bacon doesn't fit. Let cook on each side for about 3 minutes or until bacon is cooked, but not leathery. Set aside.
2Add olive oil to the same skillet and then garlic. Cook for 30 seconds and then add in the shallots. Cook shallots for 1 minute and then add in the mushrooms. Cook the mushrooms, stirring frequently, for about 2 minutes and then add in 1/4 cup of the chicken broth.
3Cook mushrooms for another minute and then add in the zucchini pasta, spinach and remaining chicken broth. Toss to combine thoroughly and season with salt and pepper. Cook for about 2 minutes or until spinach is completely wilted and zucchini pasta has softened. Add in turkey bacon and cook for about 30 seconds to warm.
4Divide onto plates and enjoy, garnished with a little Parmesan cheese!