Creamy Chicken and Zoodles

I’m currently playing a game with myself. A game where I stand in the kitchen and stare at the contents (or lack there of) in my fridge and try to imagine what I’ll make for dinner.

It’s basically throwing something together and hoping it tastes good. Sometimes it’s mediocre. But sometimes it turns out so good we both stand over the stove and eat directly out of the pan.

In all honesty, I have no idea what to call this. It was created purely on instinct and a hungry tummy. And the fact that I wanted it to be ready quickly.

What you need:

  • 2 zucchini, spiralized
  • 2 yellow squash, spiralized
  • 2 chicken breasts, diced
  • A couple handfuls of frozen peas
  • 1/2 onion, roughly chopped
  • Handful of cherry tomatoes, halved
  • 1 can coconut milk
  • Salt, pepper, dill and garlic powder to taste

Season the diced chicken with salt, pepper and garlic powder. Sauté in a hot skillet. Let it get kind of brown.Add the onions and let them caramelize.

In a separate pan, cook the zoodles. Let them get a little crispy.

Add the peas and tomatoes to the chicken and onions. Let the peas heat through. Add the coconut milk. Season with a little more salt and pepper and a lot of dill.

Put the zoodles in the bottom of the bowl and top with creamy chicken mixture. Enjoy.

Don’t let the coconut milk mixture cook too long before serving. It can separate and you lose the creamy goodness.

This was so good we debated over who could drink the sauce. And it’s amazing such a dish exists because I had no idea what I was doing.

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