Creamy Mushroom Chicken with Zucchini Noodles

This recipe reminds me of a flavorful dish I’d get at a restaurant. Like date night worthy meal. Ah, I love date night. We don’t get as many date nights in because we have a little baby. We are working on it. If you have any tips for getting date nights in with a baby, or have date night ideas, let me know. It’s amazing what a couple hour date night does for our marriage. It’s so refreshing!

Ok, let’s get back to this meal and away from date night. You get it, this is a date night worthy meal. I think it would even be a good recipe to make for your family. Especially with a little parmesan cheese on top. This recipe has a base of zoodles (zucchini noodles made using a Spiralizer (this one is my favorite)). It’s a paleo noodle dish.

The thing I like most about vegetable noodles is that they don’t make you feel so full and, well, bloated like a big bowl of pasta does. You still get full, you get to have the fun part of noodles, and you don’t sacrifice any flavor with choosing veggie noodles. If you don’t have a Spiralizer, you’ve got to get one. It’s worth every penny. It makes eating Paleo or grain-free so much fun with so many more options for meals and textures from veggies. It makes you miss pasta less, and actually forget about pasta all together. If you’re a pasta-aholic you may think I’m crazy for saying you won’t miss pasta. Let me explain, it’s not because I don’t remember the taste or texture. But I don’t miss how I used to feel when I ate pasta, even gluten free pasta. That’s why we choose veggie noodles, like Zoodles, so often in our dinners. We eat dinner and feel satisfied, content, and still full of energy.

Ingredients

2 Tablespoons coconut oil

4 organic chicken breasts

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon herbs de provence (or Italian seasoning)

1/2 red onion, sliced

2 cloves garlic, finely chopped

4 ounces crimini mushrooms, roughly chopped

2 medium zucchini, spiralized into zucchini noodles

1 can coconut milk

Directions

• Preheat a large skillet on medium and season the chicken breasts on both sides with salt, pepper, and herbs de provence
• Add the coconut oil to the skillet and cook chicken, 4 minutes on each side. The chicken should have a nice browning on both sides
• Add the red onion, garlic, and mushrooms and sauté together until lightly cooked
• Add the spiralized zucchini noodles and the coconut milk and put the cover on and simmer for 10 minutes
• Top with goat cheese or parmesan cheese (optional), or leave off for a dairy free dinner