Are you zoodling? You know, where you take fresh zucchini and use that zoodle machine to transform the squash into curly strands? It’s a lot of fun and I like replacing it with pasta in some dishes. Tonight I made chicken zoodles in a cream sauce and it’s so satisfying I can’t wait to make it again.
chicken zoodles in a cream sauce
makes 4-6 servings
- A package of boneless skinless chicken tenders. Mine came with 13.
- 2 zucchini
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup frozen peas
- A few mini bell peppers, sliced
- 1 clove of garlic, crushed
- A head of broccoli florets, cut into pieces
- A handful of fresh spinach
- A handful of grape tomatoes, cut in half
- Salt 7 pepper to taste
- 1 teaspoon of paprika
- Parmesan for sprinkling
- Red pepper flake for sprinkling – optional
- Season your chicken with salt, pepper and paprika on both sides.
- Place 1 tablespoon of olive in a pan over medium head and add the chicken.
- While the chicken is cooking, zoodle your zucchini
- TIP: Lightly sprinkle salt over the zoodles to draw out any extra moisture and prevent your zoodles from being watery.
- Let the chicken brown on both sides, then remove and set aside.
- Add the zoodles and garlic to the seasoned pan that the chicken was in.
- After a few minutes, add the bell pepper and broccoli, stirring occasionally.
- Next, add the other fresh veggies: fresh spinach and peas. Stir to combine.
- Drizzle the heavy cream over the mixture and add the chicken back in, nestling the tenders between the zoodles and veggies.
- Plate the meal and top with Parmesan cheese and red pepper flake.
You can see how I made this step by step on my Instagram stories here: https://www.instagram.com/stories/highlights/18058876312113689/
Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/
aimeesapron.net 