Chicken and Mushroom Pan with Zucchini Noodles, Fresh Tomato and Diced Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g chicken, shredded
- 1 handful mushrooms your choice
- 1 zucchini
- some tomato (s), small, aromatic
- 3 slices shepherd`s cheese, diced
- 1 pinch (s) garlic powder, if you like, you can also use fresh
- some nutmeg
- some spice mix (meat and gyro seasonings)
- salt and pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms and zucchini. Cut the mushrooms into slices. Cut 2 - 3 tomatoes into slices. Cut 2 - 3 slices of the shepherd`s cheese and dice. Peel the zucchini lengthways strips with a vegetable peeler so that the noodles are formed.
- Lightly fry the chicken strips in a pan with a little oil (if you prefer fresh garlic, you can also fry it when pressed). Add the mushrooms and fry until they turn color. Add zucchini noodles and tomato slices and mix well. Turn the ingredients over a medium heat every now and then until the zucchini noodles are cooked through. Add the herder cheese cubes and let the heat soften. Season with garlic powder, nutmeg, meat and gyro seasonings as well as salt and pepper to taste!
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