I made this up last week after I had a bunch of rotisserie chicken left over. I made it again this week with a whole other chicken! It’s a quick and really tasty way to use up leftover rotisserie chicken, especially when you’re sick of salads! Low carb as is, but would be lovely served over egg noodles.
Heat olive oil in a large skillet. When oil is hot but not smoking, add the onion and cook for a few minutes, until it starts to wilt. Add the zucchini and salt and pepper and cook for another few minutes, until it’s cooked most of the way through. Add the chicken and cook until it’s warmed through.
Pour in the cream, sprinkle with the Cajun or Creole seasoning, and let cook until it thickens. If you’re using a cast iron skillet, this will happen faster and the resulting sauce will be yummier, but this still works in a nonstick skillet.
Serve warm over noodles or by itself.
You must be logged in to post a review.
This was very easy and adaptable to my family’s taste. Similar to things that I often throw together but it was great to get the idea since I was staring at my fridge blankly! Thank you!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
Tammi on 7.19.2014
Super easy and delicious!!! Great way to get my kids to eat zucchini and use up the abundance from my garden. Thank you!