Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.
When I was diagnosed with type 2 diabetes a decade ago, it devastated me. As a passionate cook and eater, someone who was connected to food both personally and professionally, it sounded like an end to pleasure was being leveled at me, and a life of sad denial of my favorite foods.
Bring a large pot of water to a boil over high heat. Place zucchini in a large colander in the sink. Add pasta to the boiling water; cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta over the zucchini. Gently toss to combine and let stand until the zucchini softens, about 2 minutes.
Meanwhile, combine raisins, vinegar and 1 tablespoon broth in a small bowl. Microwave for 1 minute. Stir in pine nuts, parsley and chives.
Heat oil in a large pot over medium-high heat. Add shallot (or onion); cook, stirring, until translucent, about 1 minute. Add chicken and crushed red pepper; cook, stirring occasionally, until lightly browned with some crisping on the edges, about 3 minutes. Add wine (or vermouth); cook, scraping up the browned bits from the bottom of the pan, until mostly evaporated, about 30 seconds. Add lemon zest, lemon juice and the remaining 1/2 cup broth; bring to a simmer. Remove from heat, add butter and stir gently until it melts. Add 1/4 teaspoon salt and pepper to taste.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.