Chicken with Creamy Mushroom Sauce
Ingredients
-
5
slices
bacon, diced
-
3
pieces
boneless skinless chicken breasts, chopped into small cubes
-
½
medium
onion, diced
-
2
cups
mushrooms, sliced
-
2
tbsp
minced garlic
-
1
cup
coconut milk
-
2
tbsp
arrowroot flour
-
1
tsp
salt
-
1
tsp
pepper
-
3
small
zucchinis, spiralized
-
to taste
chopped parsley for topping (optional)
Instructions
- 1. Cut up the bacon and chicken breasts, and chop the onions, mushrooms, and mince the garlic.
- 2. Heat a large skillet over medium heat and cook the bacon until crispy, about 5-6 minutes. Remove and set aside.
- 3. Mix arrowroot flour with coconut milk in a bowl.
- 4. In the same skillet, add chicken, season with salt and pepper, and cook until white and cooked through, about 6-7 minutes. Remove the chicken.
- 5. Add onions to the skillet and cook for 2-3 minutes, scraping up bits from the pan.
- 6. Add garlic and mushrooms, cooking for another 2-3 minutes.
- 7. Stir in the coconut milk mixture and cook until thickened, about 2 minutes.
- 8. Return the chicken and bacon to the skillet, simmer for 2-3 minutes.
- 9. In a separate pan, heat the spiralized zucchinis for 2-3 minutes.
- 10. Serve the chicken mixture over the zoodles and top with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
400mg
Cholesterol
70mg
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