Creamy Chicken Mushroom Zoodles

Mushroom, chicken, leek sauce over zucchini noodles with tarragon.



  1. Spiralize the zucchini (unless you purchased spiralized).
  2. Slice the leek into thin slices.
  3. Mince the garlic.
  4. Cut the mushrooms into thin slices.
  5. Heat a skillet on med-high heat.
  6. Add duck fat (or oil for frying).
  7. When the fat/oil is hot, add the chicken breasts skin side down.
  8. Fry until the skin is crispy then flip.
  9. Cook chicken until just done (165F internal temp).
  10. Remove the chicken from the skillet.
  11. Spoon out all of the fat from the pan except about 2tbsp.
  12. Fry the leeks in the fat until soft.
  13. Add the garlic and sauté briefly.
  14. Add the mushrooms and fry until golden.
  15. While the mushrooms are frying, slice the cooked chicken breast (including the skin), into 1/4″ slices.
  16. Heat a second skillet on med-high heat.
  17. Add 1tbsp of oil to the second skillet.
  18. When the oil is hot in the second skillet, add the zucchini noodles and sauté until soft (4-5minutes).  Stir occasionally in order to cook all of the noodles.
  19. Remove the noodles from the heat and put in a bowl.  Set aside.
  20. When the mushrooms are golden, add the coconut milk, chicken stock, and 1tbsp tarragon, and stir until hot.  Add the sliced chicken and coat.
  21. Plate the noodles first, then add the chicken mushroom sauce.
  22. Garnish with tarragon and a smile for finishing dinner in under 30 mins.
  23. Enjoy a bevie.  Be happy.