This Creamy Chicken with Zoodles is utterly delicious, even though it’s actually just born out of necessity. The necessity to balance. Because the last couple of days have been full of baking, cooking and, of course, tasting for Christmas. I always do a lot of tasting. I need to be completely satisfied before I put something on the table for someone else to eat. So, I taste a lot.

By the spoonful’s

Today I’ve made, among other things, a white chocolate key lime mousse (recipe coming soon). I think I’ve overdone the tasting a bit. Not that I had to adapt that much. Not at all. But… O.M.G… it was so delicious, I couldn’t keep my finger out of the bowl. Figuratively speaking. The finger part that is. I used a spoon. Oops. And that on top of all the other tasting I did. Christmas dinners haven’t even started yet!

Balance

I think we need to slow down a bit and get some healthy food into our current diet. We need to do some balancing here. Serious balancing. Thank god for this delicious Creamy Chicken with Zoodles. I was a bit apprehensive when I made zoodles for the first time. I didn’t know how the kids would react to veggie noodles.

No worries

No need to worry, they liked it immediately. And I’ve recently acquired a spiralizer. It’s such a fun gadget! Or is it wrong to get all excited watching a veg disappear at one end and spirals coming out at the other end? I don’t care. Anyway, it’s a fun way to get your kids involved. They get all excited as well. See, I’m not the only one. Now for the recipe.

Ingredients

1-2 zucchinis, depending on size

500 g chicken breast or tenders

500 g mixed vegetables

250 ml (cooking) cream

2 tsp paprika

2 tsp dried basil

salt/pepper to taste

Instructions

Spiralize the zucchini. Get your kids involved, they will love to help.

Cut the chicken into small pieces.

Heat a little bit oil or butter in a wok or skillet and fry the chicken until lightly browned.

Add the paprika and stir so all chicken pieces are covered.

Then add the mixed vegetables. We used a mix of leek, red bell pepper, carrots, onion and zucchini, but any other vegetable will be fine as well.

Stir fry until the veggies are al dente (or until they have reached the desired tenderness).

Add the basil and cream and let cook for another 2 minutes.

Then add the zucchini.

Stir into the sauce.

Then cover with lid, turn off the heat and let steam for 2 minutes.

Add salt and pepper to taste.

Serve with freshly grated Parmesan.

Enjoy!

Another low carb dinner idea: spaghetti squash casserole!