Creamy Chicken Stroganoff With Zoodles

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From one of our national supermarkets. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (311.2 g)
  • Calories 440.2
  • Total Fat - 29.9 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 117.8 mg
  • Sodium - 714.4 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.6 g
  • Protein - 28.2 g
  • Calcium - 562.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.1 mg

Step 1

NOTE - if you cannot buy zoodles just buy zucchini and using a vegetable peeler make long strips and you will have zoodles. To cook the zoodles blanch in boiling water for 1-2 minutes or until just tender, keep an eye on them as they can easily go soggy and you want al-dente.

Step 2

Heat half the oil in a large non-stick frying pan over high heat and add half the chicken and cook, stirring occasionally, for 2-3 mins or until chicken is golden brown and cooked through and then transfer to a heatproof bowl and repeat with the remaining chicken.

Step 3

Add the remaining oil to the pan and reduce heat to medium and add the onion and combined mushroom and cook, stirring, for 5 mins or until the vegetables soften slightly and then add the garlic and paprika and stir for 30 secs or until aromatic.

Step 4

Return the chicken to the pan and add the tomato paste and sour cream and cook, stirring, for 5-7 mins or until the sauce boils and thickens and the mushroom is tender and season to taste.

Step 5

Heat the zucchini noodles following packet directions and divide among serving bowls and serve topped with chicken stroganoff.

Tips & Variations


No special items needed.

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