Created by ImPat on July 31, 2019
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, or alternatively if making your own you can also steam them for 1 to 2 minutes (which is what I did) and just serve them onto the plate and pile on the chicken stroganoff.
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.