This recipe was a total fluke! My family was having burgers for dinner the other night and I just am not that into eating a beef burger, so I made something for myself that I was hoping I’d enjoy. That is an understatement. I was actually kind of making yummy noises since I loved it that much. To make sure it wasn’t just me, I recreated it again last night for my family with the same response. This one is definitely a keeper since it also took less than 15 minutes to make even spiralizing the zoodles, as long as you have some leftover cooked chicken.
Creamy Zoodles with Chicken
Prep Time: 10 minutes
Cook Time: 5 minutes
- 1+ lbs. leftover cooked chicken breast or thighs, diced
- 4 medium or 6 small zucchinis, spiralized
- 1 small can of sliced black olives
- 1 cup sliced mushrooms
- 1 cup Raos brand tomato and basil sauce
- 7 – 8 tbsp. almond flour (I used honeyville brand)
- 1/2 tbsp. olive oil
- 1 tsp. salt
- Take out a large skillet or dutch oven.
- Add the olive oil to the pan over medium heat.
- Place the zoodles and mushrooms into the pan and cook until softened, about 2 minutes.
- Add the chicken, olives and sauce and stir well to combine.
- Then add the almond flour and stir well so it doesn’t get clumpy.
- Let it simmer for about 2 more minutes and serve steaming hot!
The picture above was from my single serving version, where the almond flour more resembled parmesan cheese. In the large batch version (no picture), the almond flour made the sauce creamy, thus the name.
Hint – if you don’t want a lot of zoodle slurping at your house, cut your zoodles with cooking shears.