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Cooking with Kids - Creamy Chicken Stroganoff with Zoodles

Recipe - Cooking together is a great idea for those parents who have kids. You can teach them how to cook and they can learn from you. It doesn't matter if your kid is a boy or girl, because cooking is not only for women.

Some mothers who don't want to spend time in kitchen, they think cooking is a bad thing for their children because it makes them fat and lazy. But this is not true, because if you do it right, cooking with kids will make them healthier and smarter. Cooking together can make you and your kids healthier. Cooking may be the way that children get into good habit everyday about eating healthily food. They will also learn how to spend quality time with the rest of the family during dinner time. This is good for bonding, especially if they are away from home at school all day.

And another benefit of cooking together is that you can teach your kids how to cook so that they can live on their own one day and won't need to depend on others for food. 

For that moment, we will give one of our recipes that you can try to cook with your litle one, Ham and Egg Wrap. The reason we recommend this meals is because this recipe is easy to make and will definitely help you create loving moments together.

About Creamy Chicken Stroganoff with Zoodles

Sneak extra vegetables into your main with this speedy chicken stroganoff served with zucchini noodles.

  • 15m prep 
  • 20m cook 
  • 4 servings


  • 2 tsp olive oil
  • 6 Coles Australian RSPCA Approved Chicken Thigh Fillets, thinly sliced
  • 1 brown onion, thinly sliced
  • 200g cup mushrooms, thickly sliced
  • 200g Swiss brown mushrooms, thickly sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground paprika
  • 2 tbsp tomato paste
  • 300g sour cream
  • 250g pkt Coles Australian Zucchini Noodles


Step 1

Heat half the oil in a large non-stick frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 mins or until chicken is golden brown and cooked through. Transfer to a heatproof bowl. Repeat with the remaining chicken.

Step 2

Add the remaining oil to the pan. Reduce heat to medium. Add the onion and combined mushroom and cook, stirring, for 5 mins or until the vegetables soften slightly. Add the garlic and paprika and stir for 30 secs or until aromatic. Return the chicken to the pan. Add the tomato paste and sour cream and cook, stirring, for 5-7 mins or until the sauce boils and thickens and the mushroom is tender. Season.

Step 3

Heat the zucchini noodles following packet directions. Divide among serving bowls. Serve topped with chicken stroganoff.

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