½lbchicken breast(250g, cut into bite-sized cubes)
4zucchini(spiralized, about 4-5 cups)
1cupfrozen corn & peas
to tastesalt and pepper
½cupheavy cream(can sub coconut cream)
Use a spiralizer to make zucchini noodles. Salt the noodles and set aside while you prep the other ingredients.
Melt the butter in a large sauté pan over a medium/high heat. Add the chicken, onion, garlic, mushrooms and spices, salt and pepper. Cook those for about 5 minutes - until the onion softens and the chicken is almost cooked through.
Add the frozen corn, peas, and cream. Cook for about a 1-2 minutes, until the cream starts to simmer.
Use your hands to squeeze some water from the zucchini noodles, and then adding to the pan. Cook for another 2-3 minutes.
Lastly, dump the cheese in and remove from the heat. Stir until cheese is melted.
Tips and Tricks:
1. Squeezing the water from the zucchini help ensure the end product isn’t too watery.