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.