Creamy Italian Chicken Zoodles
A gluten free, dairy free, Italian inspired chicken noodle dish. This dish can be prepared and on the table in under 30 minutes. Zucchini are a wonderful, colorful alternative to pasta, and really work well with this creamy sauce.
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Ingredients
Broiled Salmon
Creamy Sauce
Zucchini Noodles
  • 1tbsp Coconut OilOrganic Unfiltered
  • 14oz ZucchiniOrganic (use a sprializer or julienne the zucchini)
Instructions
Creamy Chicken & Mushroom Sauce
  1. In a large skillet or frying pan, heat the coconut oil and fry the onions and garlic until softened.
  2. Add the chicken, mushrooms and mixed herbs, stir until chicken is cooked through (don't worry if some residue is sticking to the pan slightly)
  3. De-glaze the pan with the vegetable broth, stirring constantly
  4. Remove from the heat, and serve as soon as possible
Zucchini Noodles
  1. Whilst the salmon is cooking, take a large frying pan or skillet, heat 1 tbsp of Coconut Oil
  2. Once the oil is hot, drop in the zucchini noodles and "stir-fry" for about 3-5 minutes. (don't over cook, you don't want mush)
  3. Leave to drain in a colander for a couple of minutes
  4. If you leave them to drain for longer than that, then just before serving the dish, return the pan to the heat and add the noodles to warm them back up (again not for too long)
Plating up
  1. Place the noodles on the bottom of each bowl (we like our pasta bowls)
  2. Top with the creamy salmon sauce
Recipe Notes