Zoodles in a White Wine Cream Sauce (with Chicken, Steak, Salmon, etc)

2038

I need some new TV show recommendations. Anyone? All of ours (and there are A LOT), are either off season or we flew through them on amazon/netflix/HBO. Some of my recommendations: Bloodline, Stranger Things, Nashville, Homeland (duh), Big Little Lies (double duh), and the MISSING – creepiest most addicting show I’ve seen in a long time. Typing all those shows out, you’re probably thinking that I’m a couch potato and maybe I should pick up a book. And quite frankly, it turns out I do have some couch potato in me and I love TV. Plus we’ve been subbing pasta for zoodles so I can lay around all I want.

I’m going to spare you the zoodle talk, because everyone who’s had them knows how amazing they are. Amazing and sneaky. There aren’t many substitutions in this world that are truly maybe for the better. But this one is. They really soak up the sauce so much more than regular pasta, and you can pair them with a semi-indulgent cream sauce like this one because you’re saving yourself 400 calories. Sorry, guess I’m not sparing you the zoodle talk. I can’t help myself! Love these things.


Recipe (for 4-5)

  • ~1.5 lb zoodles (I used two of the 10.7oz noodle co. containers)
  • 1 bunch asparagus
  • 1 container sliced mushrooms (the normal size..think it’s 8 oz?)
  • 2 tablespoons butter
  • 2 tablespoons flour or corn starch
  • 1 clove garlic (I used 1/2 teaspoon of the jarred minced garlic)
  • 1/2 cup white wine
  • 1.5 cups half & half
  • 1/4 cup milk
  • 1 teaspoon kosher salt
  • 1/2 cup finely shredded Parmesan cheese 
  • 3-4 cooked/grilled steaks, chicken breasts, or salmon fillets

I started by getting the veggies ready first; I simply cut the asparagus into 1-inch pieces, then steamed them in a bit of water in the microwave for 4 minutes. I put them in an ice bath immediately after to conserve the bright green color. I dry-sauteed the mushrooms in a sauce pan for about 8 minutes to cook through and remove excess moisture.


Next, I made the sauce. Create a roux by melting the butter over low heat; add the garlic to cook. Stir in the flour with a fork, then add in the white wine. Cook for a minute or two over low heat, careful not to burn.  Slowly add in the half & half and milk, and whisk to combine (it can be lumpy at first – keep whisking). Add salt. Stir and cook over low heat to thicken; add in the parmesan cheese. Stir in the zoodles and veggies (about 2-3 cups) and cook for 2-3 minutes until the zoodles are cooked but crisp.


We grilled steaks seasoned with plenty of salt (About a teaspoon per steak) and pepper.  Grills vary but our New York Strips cook in about 8 minutes,  flipping halfway through. Would be great with chicken or salmon on top!

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