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.

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Chicken Zucchini Alfredo

Fresh garden zucchini turned zoodles with sauteed chicken, then coated in a delicious homemade alfredo sauce.

Chicken Zucchini Alfredo

Ingredients:

Instructions:

  1. Use a vegetable peeler to cut zucchini ribbons. Set aside.
  2. In a large skillet or saucepan, melt Garlic Butter.
  3. Add Italian seasoning, half and half, and cream cheese. Stir continuously, until cream cheese is fully incorporated.
  4. 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.
  5. Season with salt and pepper, and serve.

Recipe from: Catalog #9, 2020

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