Ingredients
Scale
- 1 Tablespoon oil
- 1 cup chopped onion
- 2 – 3 cloves garlic, peeled & chopped
- 1 cup bell pepper strips
- 2 cups sliced mushrooms
- 2 teaspoons Tony Chachere’s creole seasoning
- 1/4 – 1/2 teaspoon cayenne pepper powder (to taste)
- 2 Tablespoons flour (for gluten free, use tapioca flour)
- 1 cup low fat milk (I used 2%)
- 3 oz. Greek cream cheese (or Neufchatel)
- 1/2 cup shredded Parmesan or Romano cheese
- 2 cups chopped, cooked chicken
- 2 teaspoons oil
- 2 – 3 medium zucchini (about 8 inches), cut into noodles (zoodles)
Instructions
- In a saute pan, heat the oil over medium heat. Add the onions and garlic and saute until the onions are soft & translucent.Add the bell pepper strips and mushrooms, cover and cook for several minutes, stirring frequently, until the mushrooms and peppers are soft. Stir in the flour, then the milk and the cream cheese in bits.
- Cook for several minutes, stirring frequently, breaking up the cream cheese, until the mixture begins to thicken. Stir in the shredded cheese and chicken. Reduce heat to low.
- In a frying pan over medium heat, heat the oil, then add the zoodles. Cover and cook for a few minutes, stirring occasionally, until the zoodles are softened and bright green. Drain off any excess water.
- Scoop the chicken mixture onto the zoodles and toss a bit to mix. Serve hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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