in Recipes

Low-carb zucchini and carrot noodles with brown chicken and mushroom sauce

updated

Spread the love

Ingredients for 2 servings:

  • 4 zucchini
  • 4 carrots
  • 6 mushrooms (giant mushrooms)
  • 400 g minced chicken or turkey
  • salt and pepper
  • Thyme
  • rosemary
  • e.g. meat broth
  • Tomato paste
  • Mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Using a vegetable peeler, peel the zucchini and carrots into noodles. Add them to hot, salted water for about 5 minutes, then bring to a boil briefly. Drain, and the low-carb noodles are ready. Set aside for now. Brown the meat in a pan and season to taste. Add a little meat broth, tomato paste, and mustard. Once the meat is tender, add the mushrooms. Keep adding more meat broth until you have a delicious sauce.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

The best New York hot dog

Low-carb zucchini and carrot noodles with brown chicken and mushroom sauce