I bought this big bag of chicken tenderloins from Costco and enjoy making my Keto Chicken Tenders with them. I wanted to try something different with them so I looked at what I had in the refrigerator and decided to use what I had on hand. I came up with this delicious Creamy Chicken and Mushroom sauce that I could put on top of zoodles. It was so creamy and delicious and the richness of the dish satisfies you with a small portion. This dish is super easy to make and really quick too.
Creamy Chicken and Mushrooms Zoodles
- 1 pound chicken tenderloins
- 1 tblsp of oil (I used avocado oil)
- 7 ounce package baby bella mushrooms, sliced
- 4 tblsp heavy cream
- 1 tbsp butter
- 2 tbsp cream cheese
- 1/4 cup parmesan cheese, shredded
- 1 large zucchini, peeled and made into zoodles
- salt and pepper to taste
Step 1: Cut the chicken into bite sized pieces and then season with salt and pepper. Place oil into a large pan and add the chicken. Cook stirring frequently until it is browned and cooked through.
Step 2: Add the mushrooms and stir around with the chicken. Add the butter and scrape the pan with a wooden spoon to get all the little bits on the bottom of the pan. Cook until the mushrooms have softened.
Step 3: Add the heavy cream, parmesan cheese and cream cheese and mix until everything is melted. Add salt and pepper to taste.
Step 4: Add the zoodles and cook stirring until they are coated and have become a little tender. I like to leave them "al dente" so I cook them quickly.
**When you are cooking zoodles you have to make sure you toss them into the sauce and remove them quickly. You want them to have some bite to them so that they resemble pasta. If you cook them for too long they can get soggy.