Vegetable zoodles are the answer to lower carb diets who still crave “pasta”. I find their texture remains a bit too wet in hot dishes and prefer the zoodles in cold salads. To make a linguine substitute with zucchini noodles, I let the noodles drain in a colander for a half hour to try to get as much moisture out. Then I flash fried them in a bit of hot olive oil and butter seasoned with garlic, to barely cook them but give them some body and flavor. The Dijon-tarragon chicken in a cream sauce was a delicious topping for a quick week night dinner.
Dijon-Tarragon Chicken Zoodles
- 2 cooked chicken breasts, seasoned with salt and pepper, cut into strips
- zoodles from 3 zucchinis
- 4 cloves garlic, chopped, divided
- 4 tablespoons of olive oil, divided
- 4 tablespoons of butter, divided
- 2 teaspoons of tarragon, chopped
- zest of 1 lemon
- 1 cup heavy cream
- Place the zucchini noodles in a colander and let drain 30 minutes to extract moisture. Have your serving bowl ready. In a large skillet, heat 2 tablespoons of each, the butter and olive oil. Add 2 cloves of garlic and quickly sauté the zoodles, tossing constantly, to partially cook the zoodles and give them a bit of flavor, about 3 minutes. Spread in your serving platter and keep warm but uncovered to prevent them from sweating.
- In the same skillet, heat the remainder of the butter and oil, add the rest of the garlic, the cream, the Dijon mustard and the tarragon and heat the sauce until it is thickened, stirring often. Add the lemon zest and the chicken and cooked until the chicken is heated through. Taste and add salt and pepper to taste.
- Pour the chicken in cream sauce over the zoodles and serve immediately.