Spicy Chicken Stroganoff With Broiled Zoodles

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 1 tsp Garlic powder
  • 1 Green bell pepper, small
  • 8 oz Mushrooms
  • 1 Onion, small
  • 2 tbsp Parsley, fresh
  • 8 Zucchini

• Canned Goods

  • 1 cup Chicken broth, gluten free

• Condiments

  • 1 Stroganoff sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1 Salt
  • 2 tbsp Tapioca starch or arrowroot starch

• Oils & Vinegars

  • 1 Amount of extra virgin olive oil spray, generous
  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Cream cheese
  • 1 cup Sour cream

• Other

  • 4 teaspoons Zatarain's Hearty Spicy Brown Mustard
  • Zoodles

Found on asprinklingofcayenne.com

Description

Ingredients

• 1½ pounds chicken breast, sliced or cubed
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 8 ounces sliced mushrooms
• 1 small chopped onion
• 1 small green bell pepper
• 2 tablespoons extra virgin olive oil
• Stroganoff Sauce
• 1 cup gluten free chicken broth
• 1 cup sour cream
• ½ cup cream cheese
• 4 teaspoons Zatarains Hearty Spicy Brown Mustard
• 2 tablespoons tapioca starch or arrowroot starch
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Zoodles
• 8 zucchini, julienned by hand or over a mandolin
• salt, black pepper, and cayenne for seasoning zucchini
• generous amount of extra virgin olive oil spray

Directions

• Preheat broiler.
• Line a large baking tray with aluminum foil. Spray foil with extra virgin olive oil spray.
• Season zucchini strips lightly with a few dashes of salt, black pepper, and cayenne pepper. Spread zucchini strips out over a sheet pan. (You may need to do this in several batches, depending upon how many zoodles you make at one time.)
• Spray zoodles again with EVOO spray. Place 8 inches under broiler.
• Broil each batch for 6 to 7 minutes, or until lightly browned. Set aside.
• Brown onions, bell peppers, and mushrooms over medium high heat for about 10 minutes in olive oil.
• While the veggies are cooking down, mix all Stroganoff ingredients together in a bowl.
• Add chicken to veggie pan, and cook until chicken is lightly browned.
• Add the sauce, and stir until well-combined.
• Adjust seasonings, if desired.
• Cook over medium low heat for 15 minutes, or until chicken is cooked through and sauce thickens.
• Serve over zoodles.

Nutrition