Snapguide
STEPS
INGREDIENTS
Preheat oven to 375 degrees. Line a baking tray with parchment paper. Place the artichoke hearts & drizzle w/olive oil. Season with sea salt & black pepper. Bake for 30 minutes.

Preheat oven to 375 degrees. Line a baking tray with parchment paper. Place the artichoke hearts & drizzle w/olive oil. Season with sea salt & black pepper. Bake for 30 minutes.

Place a skillet over medium heat & add the olive oil. Once it heats add garlic & red pepper flakes. Let it cook for about 30 seconds.

Place a skillet over medium heat & add the olive oil. Once it heats add garlic & red pepper flakes. Let it cook for about 30 seconds.

Add the onion & cook for about 2 minutes. Then add the diced tomatoes, sea salt, black pepper, & Italian seasoning.

Add the onion & cook for about 2 minutes. Then add the diced tomatoes, sea salt, black pepper, & Italian seasoning.

I like to cut down the tomato chunks for a smoother sauce. This dough cutter is the perfect fast short cut & less clean up than putting it through a food processor or blender.

I like to cut down the tomato chunks for a smoother sauce. This dough cutter is the perfect fast short cut & less clean up than putting it through a food processor or blender.

Stir the sauce and add in the sweet potato noodles.

Stir the sauce and add in the sweet potato noodles.

Toss to combine & place a lid on the skillet. Cook for another 3 minutes.

Toss to combine & place a lid on the skillet. Cook for another 3 minutes.

Uncover & toss the noodles again & continue to cook for another 5 minutes. You may have to cook them longer depending on how soft you want the noodles.

Uncover & toss the noodles again & continue to cook for another 5 minutes. You may have to cook them longer depending on how soft you want the noodles.

Add fresh basil.

Add fresh basil.

Add in the chicken & toss to combine everything.

Add in the chicken & toss to combine everything.

Remove the roasted artichokes from the oven.

Remove the roasted artichokes from the oven.

Plate the sweet potato noodles & top with roasted artichokes. Garnish with freshly chopped parsley. Enjoy!

  • 1.0 Can of quartered artichoke hearts
  • 1.0c Chicken breast, Cooked boneless skinless, cubed
  • 1.0Tbsp Olive oil
  • 2.0 Garlic cloves, minced
  • Red Pepper Flakes
  • 0.0c Onion
  • 1.0 14.5 oz can diced tomatoes
  • Italian seasoning
  • Black pepper
  • Sea salt
  • Fresh basil
  • 1.0 Medium sweet potato
  • Parsley, fresh & chopped to garnish