Creamy Mushroom Noodles with Chicken

by October 23, 2019

Delicious low-carb noodles enveloped in a dairy-free mushroom sauce.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:




Chicken Thighs

  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced

Creamy Mushrooms Sauce

  • 2 medium zucchinis, spiral sliced
  • 1 teaspoon fresh parsley chopped


  1. Place the oil of your choice in a large frying pan. Heat on medium for 1 minute. Meanwhile, dusk the chicken thighs with the thyme, rosemary, salt and pepper. Add the chicken thighs to the hot oil along with the lemon juice and minced garlic.
  2. Saute for 8 minutes per side, or until no longer pink. Once chicken is complete, transfer to a clean plate and keep the saucepan on the stove.
  3. Add the additional oil of your choice allowing it to melt on medium before adding the mushrooms and garlic. Saute until garlic becomes fragrant.
  4. Then, add the remaining ingredients, stirring until combined. Cover and bring to a light simmer, stirring frequently to avoid burning. Allow the mixture to simmer for a total of 10 minutes.
  5. Drop in the spiral sliced zucchini, toss to coat in the sauce, add the cooked chicken back, cover and cook only until the chicken is heated. Sprinkle with fresh parsley and serve! Will keep in the fridge for up to 3 days.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

24.6 g

Saturated Fat:

11.9 g


162 mg


202 mg


7.4 g

Dietary Fiber:

3.2 g

Net Carbs:

4.2 g


1.1 g


50 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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