Chicken Zucchini Alfredo
Fresh garden zucchini turned zoodles with sauteed chicken, then coated in a delicious homemade alfredo sauce. This is great for a Low Carb option, but can easily use Barilla Spaghetti Noodles (#1331) for a heartier meal.
How to prevent watery zoodles
The easiest way to do this is to simply pat your zoodles dry with a paper towel. In addition, you can sprinkle with salt and let them sweat for about 30 minutes. Then, toss them with your hands and gently squeeze. Do this a couple times, and you will notice more water on the plate. Also, get rid of the “seedy†noodles. These hold more moisture.
Looking for more Low Carb recipes?
- Easy Keto Cashew Chicken
- Garlic Butter Steak Bites with Zoodles
- Low Carb Skillet Cheesy Chicken and Veggie “Rice”
Fresh garden zucchini turned zoodles with sauteed chicken, then coated in a delicious homemade alfredo sauce.
Chicken Zucchini Alfredo
Ingredients:
- 3 large zucchini
- 3 Tbsp Chef Shamy Garlic Butter with Parmesan & Basil (#8124)
- ½ tsp Italian ‘N Pizza Seasoning (#1432)
- 2 cup half-and-half
- 4 oz. cream cheese, softened
- 1 cup Kraft Parmesan cheese (#1683)
- 1 lb. Pierce Chicken Breast (#6519), cooked and cut in cubes
- Regal Fine Sea Salt (#1146) and AP Table Grind Black Pepper (#1029), to taste
Instructions:
- Use a vegetable peeler to cut zucchini ribbons. Set aside.
- In a large skillet or saucepan, melt Garlic Butter.
- Add Italian seasoning, half and half, and cream cheese. Stir continuously, until cream cheese is fully incorporated.
- Now, add Parmesan cheese and allow sauce to thicken. Then add zucchini ribbons and cook in the sauce for 3-4 minutes. Add cooked chicken and stir to combine.
- Season with salt and pepper, and serve.
Recipe from: Catalog #9, 2020
Be the first to comment.