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Chicken and Mushrooms in Cream Sauce over Zoodles
Chicken and Mushrooms in Cream Sauce over Zoodles
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Zesty "zoodles" with chicken, mushrooms, shallots, sun-dried tomatoes, and creamy sauce - a guilt-free twist on classic pasta dish!
Ingredients:
  • 2 pounds boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon paprika
  • 1 pinch salt and ground black pepper to taste
  • 4 tablespoons unsalted butter, divided
  • 1.5 cups sliced mushrooms
  • 0.5 cup chopped shallot
  • 0.5 cup chopped sun-dried tomatoes
  • 5 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 cups heavy cream
  • 1 tablespoon minced fresh basil
  • 4 medium zucchini, spiralized
Instructions:
  • Blot chicken dry and gently flatten each breast to 1/2-inch thickness, then slice into 2 or 3 pieces.
  • In a 1-gallon resealable bag, mix flour, paprika, salt, and pepper. Add chicken pieces, seal the bag, and shake well to coat the chicken. Remove each piece, shaking off any extra flour.
  • In a deep, 12-inch nonstick skillet over medium heat, melt 2 tablespoons of butter until hot. Brown chicken pieces for about 4 minutes per side. Transfer to a plate to keep warm.
  • In the same skillet, melt 1 tablespoon of butter, then add mushrooms, shallot, sun-dried tomatoes, and garlic. Stir until fragrant, around 1 minute. Pour in chicken broth and wine. Cook uncovered, stirring occasionally for 5 minutes. Add cream and minced basil, cook and stir for around 1 minute. Return the chicken pieces to the skillet and continue cooking uncovered over medium-low heat, stirring occasionally for 20 minutes.
  • In another 12-inch skillet over medium heat, melt the last tablespoon of butter. Cook the zucchini noodles until heated through, stirring occasionally for 3 to 5 minutes. For a tender texture, avoid overcooking. Season with salt and pepper.
  • Transfer the chicken to a plate. Taste the sauce and adjust the seasoning to your preference.
  • Arrange a generous 1 cup portion of zoodles on each plate, top with 2 or 3 savory chicken pieces, and generously smother with sauce.

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