Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Zucchini noodles, or "zoodles" stand in for pasta in this rich, flavorful dish. Chicken, mushrooms, shallots, and sun-dried tomatoes cook in a cream and wine sauce that will invite you back for more! Garnish with fresh basil.

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Recipe Summary test

prep:
30 mins
cook:
35 mins
total:
65 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken dry with paper towels. Lightly pound each chicken breast to 1/2-inch thickness, and cut into 2 or 3 pieces.

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  • Combine flour, paprika, salt, and pepper in a 1-gallon resealable bag. Add chicken pieces, seal, and shake to coat with flour mixture. Remove each piece from the bag, lightly shaking off excess flour.

  • Melt 2 tablespoons butter in a deep, 12-inch nonstick skillet over medium heat until hot. Add chicken pieces to the skillet and cook until browned, about 4 minutes per side. Transfer chicken to a plate and keep warm.

  • Add 1 tablespoon butter, mushrooms, shallot, sun-dried tomatoes, and garlic to the same skillet. Stir until fragrant, about 1 minute. Pour in chicken broth and wine. Cook, uncovered, stirring occasionally, for 5 minutes. Add cream and minced basil; cook and stir for about 1 minute. Return chicken pieces to the skillet and continue cooking, uncovered, on medium-low heat, stirring occasionally, for 20 minutes.

  • Meanwhile, melt remaining 1 tablespoon butter in a separate 12-inch skillet over medium heat. Lightly cook zucchini noodles, stirring occasionally until heated through, 3 to 5 minutes. A longer cooking time will result in softer noodles. Season with salt and pepper.

  • Remove the chicken to a plate. Taste sauce and adjust seasoning.

  • Place about 1 cup zoodles on each plate. Add 2 or 3 chicken pieces and cover with sauce.

Cook's Note:

If the cream sauce is too thin for your taste, dissolve 2 tablespoons cornstarch in 3 tablespoons water and pour into the skillet after removing the chicken. Cook and stir constantly until the desired consistency is achieved.

Nutrition Facts

469 calories; protein 28.1g; carbohydrates 14.9g; fat 31g; cholesterol 162.1mg; sodium 327.7mg. Full Nutrition
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Reviews (4)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/12/2020
This recipe is awesome! I did make a few changes though. Did not have any sun dried tomatoes on hand. Also, I only had regular whipping cream, so I used 3/4 cup of that. The recipe was still perfect. I used Sauvignon Blanc wine. This recipe is a keeper for sure! Read More
Rating: 5 stars
04/24/2021
Great flavor, this dish can be paired with almost any (potatoes, rice, noodles, broccoli, ect). Use fresh zoodles, our frozen ones broke down a bit. Think about increasing the mushrooms up to 2 cups. We plated with rice and zoodles, made a good combo. Read More
Rating: 5 stars
09/20/2020
Will be a repeat. Read More
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Rating: 4 stars
09/08/2020
Made with out the Zucchini, was really good going to make again with Zucchini this time’ Read More