Chicken and Zoodles

Ingredients—

4 Whole Zucchinis (Or one per adult. Don’t be tempted to buy frozen zoodles, they just aren’t as good. Making them with fresh zucchini will keep all the flavor packed in every bite and the texture will be better.)

4-6 Chicken Cutlets

2 TBSP Italian Seasoning

1 TBSP Red Pepper Flakes

Salt and Pepper, to taste

1 Can Cream of Mushroom Soup

1 Cup Chicken Stock

1 Medium Sweet Onion, julienned

2 Cups Green Beans, trimmed and cut in half

1 Red Pepper, julienned

1 Cup Shredded Parmesan Cheese

¼ Cup Butter

Olive Oil

Directions—

Step #1—

Make your zoodles by peeling your zucchinis. Trim both ends. If you have a way to spiral the noodles with a Kitchen Aid attachment or something along those lines, go ahead and use it. Otherwise, using your vegetable peeler, peel each zucchini into long ribbons. Discard seedy cores. Place zucchini ribbons in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat.

Step #2—

Pat chicken cutlets dry with paper towels. Season on both sides with Italian seasoning, red pepper flakes, salt, and pepper. Let sit.

Step #3—

In a large sauté pan heat olive oil over medium heat. Then sauté onions, sweet red peppers, and green beans until soft and onions are translucent. Set aside. Drizzle more olive oil and cook chicken cutlets for about 4-6 minutes on each side, or until fully cooked. Transfer chicken to a cutting board.

Step #4—

Add cream of mushroom soup and chicken stock to pan. Whisk until well combined and no longer lumpy. Simmer for 5 minutes, or until slightly thickened. Stir in sauteed veggies and zucchini. Cook 4-5 minutes or until zucchini is tender and veggies are warmed through. Stir in parmesan cheese, reserving a small amount for the end. Add butter. Stir until butter is melted. Remove from heat.

Step #5—

Slice chicken. Serve over zoodles with a sprinkle of parmesan cheese. Be proud of yourself for eating healthy and shopping local. Impress your kids, wow your friends, enjoy shopping our stands all season long!