Zucchini Noodles with Salami, Chicken, and Artichokes

From Chow Bella Paleo

6 small zucchini (about 1.5 lbs), cut into noodles (best cut the night before)
1 tbsp olive oil
4 oz diced salami (I used Volpi Prossecco Salami, which is nitrate/nitrite and gluten-free. I peeled the casing off before chopping it)
1 medium red onion, sliced
3 cloves garlic, coarsely minced
1 6.5-oz jar marinated artichoke hearts, drained
8 oz cooked chicken breast (I seasoned the chicken with Primal Palate Barbecue Rub)
1/2 cup julienned dry-packed sun dried tomatoes
1 tbsp minced fresh oregano
1 tbsp minced fresh basil
2 tbsp minced fresh parsley
1/4 lemon, juiced
Salt and pepper, to taste

  1. To remove some of the water from the zucchini, line a baking tray with a few layers of paper towels. Add the zucchini and then cover with another layer of paper towels. Place in the refrigerator overnight.
  2. Heat olive oil over medium heat. Add salami and cook until some of the fat has rendered, about 5 minutes.
  3. Add onion and cook until tender and translucent, stirring often.
  4. Add garlic and cook until fragrant, about one minute.
  5. Add artichokes and chicken and warm through.
  6. Toss in the zucchini noodles and sun dried tomatoes and cook until desired tenderness. Mix in herbs and lemon juice. Season to taste with salt and pepper.