Creamy Mushroom Noodles with Chicken

October 25, 2019 by Leanne Vogel October 23, 2019

Delicious low-carb noodles enveloped in a dairy-free mushroom sauce.

Ingredients

Chicken Thighs

• 2 tablespoons avocado oil or coconut oil
• 2 pounds (910 g) boneless skinless chicken thighs
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon ground black pepper

• 2 tablespoons lemon juice
• 2 garlic cloves, minced

Creamy Mushrooms Sauce

• 2 tablespoons avocado oil or coconut oil
• 10 ounces (285 g) mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup (240 ml) full-fat coconut milk or heavy cream
• 1/3 cup (22 g) nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon nutmeg

• 2 medium zucchinis, spiral sliced
• 1 teaspoon fresh parsley chopped

Instructions

1. Place the oil of your choice in a large frying pan. Heat on medium for 1 minute. Meanwhile, dusk the chicken thighs with the thyme, rosemary, salt and pepper. Add the chicken thighs to the hot oil along with the lemon juice and minced garlic.
2. Saute for 8 minutes per side, or until no longer pink. Once chicken is complete, transfer to a clean plate and keep the saucepan on the stove.
3. Add the additional oil of your choice allowing it to melt on medium before adding the mushrooms and garlic. Saute until garlic becomes fragrant.
4. Then, add the remaining ingredients, stirring until combined. Cover and bring to a light simmer, stirring frequently to avoid burning. Allow the mixture to simmer for a total of 10 minutes.
5. Drop in the spiral sliced zucchini, toss to coat in the sauce, add the cooked chicken back, cover and cook only until the chicken is heated. Sprinkle with fresh parsley and serve! Will keep in the fridge for up to 3 days.

Nutrition Information Per Serving