Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Zucchini Noodle Chicken Alfredo

by Gibran Rubio

Ingredients

for 2 servings

  • 3 zucchinis, ends trimmed
  • 2 tablespoons
    butter
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon
    kosher salt, plus more to taste
  • 1 teaspoon
    freshly ground black pepper, plus more to taste
  • 3 cloves garlic, minced
  • ¾ cup
    cream (180 mL)
  • 1 cup
    shredded parmesan cheese, plus more for serving (100 g)
  • 2 tablespoons
    Chopped fresh parsley, plus more for serving

Advertisement

Preparation

  1. Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
  2. Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
  3. Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
  4. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
  5. Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
  6. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this