Ramadan Recipes

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup coarsely chopped California walnuts
• 1/2 cup chopped red onion
• 1/2 teaspoon garlic salt
• 1 cup small cherry tomatoes, halved
• 4 cups fresh zucchini spirals (about 2 medium-large zucchini)
• 3/4 cup diced or shredded cooked chicken
• 1/3 cup shredded Parmesan cheese
• 1/8 teaspoon freshly ground black pepper

PREPARATION

1. Melt butter in a large skillet over medium heat. Add walnuts, onion and salt and cook until walnuts are toasted, and onion is softened.
2. Stir in tomatoes and cook just until barely softened, stirring frequently. Add zucchini and cook until zucchini is tender. Stir in chicken and Parmesan. Season with pepper.
3. Let cool then pack in 2 airtight containers. Chill until ready to reheat.
4. To reheat, place in a microwave-safe bowl. Cover lightly and microwave on HIGH for 1 minute or cook in a medium skillet set over medium heat until heated through.