One Pan Creamy Chicken, Bacon, Thyme & Mushroom Zoodles (DF + GF)
I have another quick, simple and delicious dinner or lunch recipe for you today. It's my Creamy Chicken, Bacon Thyme & Mushroom Zoodles. So good. So easy to make and really hit the spot when you are craving pasta. I've been trying to capture some of the weeknight meals we are eating so that I can share them with you. I have so many dinner recipes I could share but getting time to pre cook them and to photograph them while the kids are asleep is near impossible. I normally just want to nap myself when the kids go down.
So I've pulled out my studio lights to start photographing the dishes quickly before I serve dinner up. It's a bit chaotic but if I am prepared and have the set ready to go it takes no more than 10 minutes to shoot. Plus my husband is a legend and looks after the kid's baths so that gives me a small snippet of time to get some snaps.
I long for the days that I could simply have time to fluff around with the camera with no one pulling at my leg for a snack, want to watch tv, bored, wet their pants.... (The list goes on). That sounds ungrateful on my part for not wanting my kids. I love them to bits. Yes, I do. I think I have been in the mum trenches too long and haven't surfaced for a while to enjoy some time out.
I love this dish for its simplicity but for how damn delicious it is. Like really really good. It is fragrantly garlic with hints of thyme and saltiness from the bacon. Delicious umami flavour from the sauteed mushrooms and it packs a chicken punch. I use chicken thighs in this recipe as I find that is more flavourful and moist to a breast. That is just my preference though. There is no need to precook pasta for this dish as you simply add in the zucchini noodles at the end and let them warm through before serving. If you have no intolerance to dairy a sprinkle of parmesan wouldn't go astray nor would a piece of crusty bread but on its own, it's still pretty darn good.
This dish is a great alternative to those who love creamy pasta dishes but can't stomach the cream and or cheesy sauces. I use light coconut milk in the base of the sauce along with the flavours from garlic, thyme, bacon and mushrooms and the remanents of the chicken pieces being cooked in the pan. It makes for a fantastic sauce. Rich and creamy yet light on the tum (and thighs). Hubby gave the thumbs up on this dish and he is a pasta lover.
I recommend having a great vegetable spiralizer in the house just for this dish alone. You could sub the zucchini with sweet potato or carrot zoodles. These might need a little longer cooking time to become tender. I hope you give this dish a try and add it to your weekly repertoire I know I will be.
One Pan Creamy Chicken, Bacon, Thyme & Mushroom Zoodles
Prep Time: 20 min
Cook Time: 20 min
Serves: 4
Download & Print RecipeIngredients:
- 900g Chicken thighs (approx 8)
- 4 garlic cloves, minced
- 4 rashers short cut bacon, finely sliced
- 6 medium button mushrooms, sliced
- 6 sprigs thyme
- 400ml light coconut milk
- 1/2 cup chicken stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 large zucchinis, spiralized
Instructions
In a large saucepan add 1 tablespoon of olive oil and heat over a medium heat.
Add the chicken thighs and cook for 4-5 minutes each side until golden brown.
Remove from heat and place onto a cutting board to cool slightly. Cut the thighs into thin slices and set aside.
In the same pan add the garlic, bacon, mushroom and thyme and saute until the mushrooms are browned and the bacon is crispy.
Deglaze the pan with coconut milk and chicken stock and add the chicken thigh pieces back into the pan. Add the salt and pepper and bring the mixture to the bowl and simmer on low until the sauce has reduced slightly. Approx 5-7 minutes.
Add in the zucchini noodles to the pan and saute until the noodles wilt slightly.
Remove from the heat and serve up in deep bowls.
Garnish with thyme and serve.
Cooks NotesIf no dairy allergy - Add some shavings of parmesan on top.
