Creamy Creole Chicken
Red Pepper Zucchini Noodles
Ingredients
- ¾ lb chicken cutlets
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1½ Tbsp butter
- 1 Tbsp olive oil
- ⅔ cup heavy cream
- 1½ tsp cornstarch
- ½ tsp Creole seasoning
- ⅛ tsp smoked paprika (or use other paprika)
- ⅛ tsp cayenne pepper
- Chopped fresh parsley (optional)
Instructions
- Sprinkle chicken with ⅛ tsp each salt and pepper.
- Heat butter and oil in a skillet over medium-high heat. Cook chicken 3 to 4 minutes per side or until browned. Transfer to a plate, and keep warm.
- Reduce heat to medium. Stir in cream, scraping skillet to loosen browned bits. Whisk in cornstarch, seasoning, paprika, cayenne, and ⅛ 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
- 1 (16-oz) pkg zucchini noodles
- ½ red bell pepper, thinly sliced
- 1½ Tbsp water
- 1 Tbsp extra virgin olive oil
- ¼ 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 | 3 | 3 | |
| Calories |
402
|
68
|
470
|
| Fat (g) | 31 | 5 | 36 |
| Sat. Fat (g) | 16 | 1 | 17 |
| Protein (g) | 27 | 2 | 29 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 370 | 172 | 542 |
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