Chicken Stroganoff

1. Cut the 4 to 5 chicken fillets into bite-sized pieces and season lightly with salt and pepper.
2. Heat about 2 to 3 tbsp of the 1/3 cup olive oil in a large pan over medium-high heat.
3. Brown the chicken in batches so it doesn’t crowd the pan, about 3 to 4 minutes per batch. Remove and set aside.
4. In the same pan, add a little more olive oil if needed, then cook the 1 diced onion for about 5 minutes until softened.
5. Stir in the 2 to 3 grated garlic cloves and cook for about 30 seconds, just until fragrant.
6. Add the sliced mushrooms and cook for 6 to 8 minutes until they release their moisture and start to brown slightly.
7. Return the chicken to the pan, add the 1 cup chicken stock, and season again with salt and pepper.
8. Let it simmer uncovered until the liquid reduces and the chicken is cooked through.
9. Pour in the 1 can of coconut milk, stir, and let it gently simmer until slightly thickened. Taste and adjust seasoning if needed.
10. Remove from heat and scatter fresh dill over the top just before serving.

Butternut Noodles

1. Peel the 1 butternut and spiralize it into noodles.
2. Option 1: Heat 1 to 2 tbsp olive oil in a pan and sauté the butternut noodles for 5 to 7 minutes until just tender but not mushy.
3. Option 2: Drop the noodles into salted boiling water and cook for 3 to 4 minutes, then drain well.
4. Season lightly with salt before serving.

To Serve

1. Spoon the creamy chicken stroganoff over the butternut noodles and finish with extra dill if you like.