4cupskalestalks removed and finely chopped (or spinach** or baby kale**)
3small zucchinisspiralized, about 1 pound. Or use a pasta of your choice cooked al dente, pasta water reserved***)
Instructions
In a large skillet, add 1 Tablespoon olive oil on medium high heat. Once oil is shimmering, add chicken and spread over the bottom of the skillet. Leave, without stirring, for 3-4 minutes until browned, then stir chicken. Cook about 2 more minutes, just to brown the other side. Remove from pan and place on a plate.
Turn heat to medium high and add remaining olive oil, butter, and onion. Cook for 3 minutes.
Add wine and scrape up brown bits on the bottom of the pan. Add mushrooms. Cook for about 3-5 minutes, until onions are almost translucent and mushrooms are starting to soften.
Sprinkle flour, salt, and pepper over onions mushrooms and stir for 2 minutes (it will be thick).
Reduce heat to medium low and slowly add the cream while stirring (to avoid lumps).
Stir in chicken and kale**, and cook for 3 minutes. Add spiralized zucchini. Cook for about 2 minutes more, until zucchini is not quite cooked through.
Notes
*The zucchini will release water when cooked, which will create a thinner sauce. You may want to add slightly less zucchini if you prefer a thicker sauce. **If using spinach or baby kale, add along with zucchini (not with the chicken). ***If you are using cooked pasta, you may want to add a little pasta water (or additional cream) to reach desired consistency of the sauce.