Creamy chicken stroganoff with zoodles

0:15 Prep • 0:20 Cook • 4 Servings • Easy
Sneak extra vegetables into your main with this speedy chicken strogan off served with zucchini noodles.

INGREDIENTS:

2 teaspoons olive oil
6 Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
1 brown onion, thinly sliced
200 g cup mushrooms, thickly sliced
200 g Swiss brown mushrooms, thickly sliced
2 garlic cloves, crushed
2 teaspoons ground paprika
2 tablespoons tomato paste
300 g sour cream
2 zucchini, ends trimmed, cut into noodles, steamed if desired ( see notes)

METHOD

Step 1 Heat half the oil in a large non-stick frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 mins or until chicken is golden brown and cooked through. Transfer to a heatproof bowl. Repeat with the remaining chicken.
Step 2 Add the remaining oil to the pan. Reduce heat to medium. Add the onion and combined mushroom and cook, stirring, for 5 mins or until the vegetables soften slightly. Add the garlic and paprika and stir for 30 secs or until aromatic. Return the chicken to the pan. Add the tomato paste and sour cream and cook, stirring, for 5-7 mins or until the sauce boils and thickens and the mushroom is tender. Season.
Step 3 Divide the zucchini noodles (or rice or pasta if desired) among serving bowls. Serve topped with chicken strogano.

NUTRITION

2495 kj ENERGY
 42g FAT TOTAL
 21g SATURATED FAT
 5g FIBRE
 46g PROTEIN
 236mg SODIUM
 6g CARBS (SUGAR)
 6g CARBS (TOTAL)
 All nutrition values are per serve

NOTES

 Serve with at-leaf parsley leaves. Use rice or pasta instead of the zucchini noodles if preferred.