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Ingredients
0 servings
Instructions
Step 1
Sauté mushrooms in olive oil on medium heat until half done. Add a little more oil and add shallots, red pepper flake and garlic. Sauté until they sweat. Add the white wine and cook off most the fluid. Add chicken. Add stock (you can sub chicken stock if you don’t have mushroom.) mix corn starch in cold water pour in and gently stir. Pepper to taste. Fold fresh spinach in. Let thicken for two minutes and take off heat. Cook zoodle sin olive oil for 2-3 minutes. Plate zoodles. Add sauce. Garnish with fresh parsley.
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