Creamy Creole Chicken
Red Pepper Zucchini Noodles
Ingredients
- 1½ lb chicken cutlets
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- 1¼ cups heavy cream
- 1 Tbsp cornstarch
- 1 tsp Creole seasoning
- ¼ tsp smoked paprika (or use other paprika)
- ⅛ tsp cayenne pepper
- Chopped fresh parsley (optional)
Instructions
- Sprinkle chicken with ¼ tsp each salt and pepper.
- Heat 1½ Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat. Cook half of chicken 3 to 4 minutes per side or until browned. Transfer to a plate, and keep warm. Repeat with remaining butter, oil, and chicken.
- Reduce heat to medium. Stir in cream, scraping skillet to loosen browned bits. Whisk in cornstarch, seasoning, paprika, cayenne, and ¼ tsp each salt and pepper. Cook 2 minutes, stirring often, or until slightly thickened.
- Return chicken to skillet; cook 5 minutes or until sauce is thickened and chicken is done. Top with parsley, if desired.
Side Dish Ingredients
- 1½ (16-oz) pkg zucchini noodles
- 1 red bell pepper, thinly sliced
- 3 Tbsp water
- 2 Tbsp extra virgin olive oil
- ½ tsp salt
Side Dish Instructions
- Combine zucchini, bell pepper, and water in a large microwave-safe bowl. Microwave, covered, at HIGH 3 to 5 minutes or until crisp-tender.
- Drain, if needed; toss with oil and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
402
|
62
|
464
|
| Fat (g) | 31 | 5 | 36 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 3 | 4 | 7 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 370 | 169 | 539 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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