Creamy Zucchini Noodles with Chicken
I’m sharing with you a recipe that I LOVE to make for myself when I’m short on time. In addition to being ready in 20 minutes, it’s super healthy and tasty! It’s my go-to dinner when I’m craving something hot that won’t make me want to take a nap after eating it!
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- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Servings: 2 to 4
Ingredients
Zucchini Noodles
- 2 tablespoons (30 ml) olive oil
- 2 garlic cloves, minced (or more?)
- 1 teaspoon (5 ml) crushed fennel seeds
- 1/2 teaspoon (2.5 ml) dried oregano
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 5 zucchini, julienned
- 3/4 teaspoon (3.75 ml) salt
- 1 1/2 cups (255 g) shredded chicken
- 1 cup (250 ml) plant-based cream
- 2 tablespoons (30 ml) nutritional yeast
- Pepper, to taste
- Zest of 1 well-washed lemon
- Juice of 1/2 lemon
- 1/2 cup (20 g) coarsely chopped fresh parsley
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Preparation
Zucchini Noodles
- In a nonstick skillet, heat oil over medium heat and cook garlic with fennel seeds, oregano and hot pepper flakes for 2 minutes. Add the zucchini juliennes and cook for a further 4 minutes, stirring occasionally. Add the chicken, vegetable cream, nutritional yeast, pepper, lemon zest and juice and cook for a further 3 minutes.
- Serve with lemon zest and juice and fresh parsley!
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