Creamy Creole Sauce Chicken
Red Pepper Zucchini Noodles
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ cup all-purpose flour
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp canola oil
- 1½ cups half-and-half
- 1 tsp Creole seasoning (or use Old Bay)
- ¼ tsp smoked paprika (or use regular)
- ⅛ tsp cayenne pepper
- ⅓ cup chopped fresh parsley
Instructions
- Pound chicken to an even thickness in a large zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle chicken with flour and ¼ tsp each salt and pepper.
- Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer to a plate; keep warm.
- Reduce heat to medium. Stir in half-and-half, scraping pan to loosen browned bits. Stir in seasoning, paprika, cayenne, and ¼ tsp each salt and pepper. Cook 2 minutes, stirring often.
- Return chicken to skillet; cook 5 minutes or until sauce is thickened and chicken is done. Top with parsley.
Side Dish Ingredients
- 2 (16-oz) pkg zucchini noodles
- 1 red bell pepper, thinly sliced
- 3 Tbsp water
- 1 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 |
311
|
46
|
357
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 11 | 7 | 18 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 308 | 214 | 522 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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