Creamy mushroom and chicken zoodles

Creamy mushroom and chicken zoodles

3.6 15 ratings

Prep. 20 min

Total 40 min

6 portions

Ingredients

zucchinis trimmed, 4-5 cm diameter, to fit through feeder tube (see Tips)
1 - 2
water plus extra to soak
200 g
dried shiitake mushrooms cut into thin slices (5 mm)
50 g
boiling water to soak
fresh flat-leaf parsley leaves only
5 sprigs
leek white part only, cut into pieces (3 cm) (approx. 150 g)
1
raw cashews
125 g
white wine
200 g
Chicken stock paste (see Tips)
1 tsp
chicken tenderloins
400 g
salt plus extra to season
1 tsp
ground black pepper plus extra to season
¼ tsp
olive oil
1 tbsp
brown onion (approx. 100 g), cut into quarters
½
garlic cloves
5
lemon zest (1 x 4 cm), no white pith
2 pieces
fresh lemon thyme leaves only, plus extra to garnish
1 tbsp
fresh portobello mushrooms cut into thin slices (5 mm)
200 g
fresh button mushrooms cut into thin slices (5 mm)
100 g
salt
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 578.4 mg

Protein 23 g

Calories 1328.3 kJ / 316.3 kcal

Fat 15.3 g

Fibre 5.1 g

Saturated Fat 2.7 g

Carbohydrates 8.6 g

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