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Dairy Free Creamy Chicken Vodka Sauce with Zucchini Noodles

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 ?/4? teaspoon red pepper flakes ?+ more to garnish if desired?
  • 1 28 ounce can crushed or diced tomatoes
  • 1/4 cup vodka ? or omit this step if don't want to use alcohol?
  • 1/2 teaspoon dried oregano
  • 1/4 cup coconut cream ? ?from a can of ?full fat coconut milk??
  • 4 medium zucchinis Blade C, noodles trimmed
  • freshly chopped basil leaves to garnish

Instructions

  • Heat half of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the ?chicken, ?crumble, and ?season with Italian seasoning, ?salt and pepper?. Cook the meat for 7 minutes or until browned.? Transfer the ?chicken to a large plate and cover with foil or something to keep warm.
  • Immediately add in the remaining oil onions, garlic and red pepper flakes to the skillet used to cook the ?chicken and cook for 3 minutes or until onions soften. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens slightly, about 5 minutes. Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.? Stir in the cooked chicken and turn off the heat.?
  • ?After you add the coconut milk to the sauce, place another large skillet over medium-high heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently, until al dente, 3-5 minutes. Drain into a colander and then divide into four plates.
  • ?Top the zucchini noodles with the chicken vodka sauce. ?Top with basil? and garnish with red pepper flakes, if desired.?