Creamy Mushroom and Chicken Zoodles
Enjoy a wholesome and flavorful dinner with this creamy mushroom and chicken zoodles recipe. Tender chicken breast, sautéed mushrooms, and spiralized zucchini noodles are coated in a light and creamy sauce for a low-calorie yet satisfying dish.
ingredients
- 1 small chicken breast, grilled and sliced
- 1 cup sliced mushrooms
- 1 medium zucchini, spiralized
- 1/4 cup low-fat Greek yogurt
- 1/4 cup low-sodium chicken broth
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 tablespoon freshly chopped parsley
- Salt and pepper to taste
steps
- 1.
Heat olive oil in a skillet over medium heat. Sauté mushrooms until golden brown.
- 2.
Push mushrooms to one side of the skillet and add sliced chicken breast. Cook until heated through.
- 3.
In a small bowl, whisk together Greek yogurt, chicken broth, minced garlic, salt, and pepper.
- 4.
Add the spiralized zucchini noodles to the skillet and pour the yogurt mixture over them.
- 5.
Stir well to coat the zoodles and heat for about 2-3 minutes until the zoodles are slightly tender and the sauce is warmed through.
- 6.
Remove from heat and sprinkle freshly chopped parsley on top.