Zucchini Chicken Alfredo
Ingredients
The noodles
-
3
small
zucchini
-
½
teaspoon
sea salt
The chicken
-
16
ounces
boneless skinless chicken breasts or thighs
-
1
teaspoon
Italian seasoning
-
¼
teaspoon
cayenne pepper
The sauce
-
1
tablespoon
avocado oil
-
¼
cup
unsalted grass-fed butter
-
¾
cup
heavy cream or quinoa cream
-
1
teaspoon
minced garlic
-
6
ounces
Parmesan cheese
-
¼
cup
fresh chopped parsley
Instructions
- Salt the zucchini and let it sit for at least 30 minutes to release moisture.
- Heat avocado oil in a large skillet over medium-high heat.
- Season the chicken with Italian seasoning, salt, and cayenne pepper, then cook in the skillet until done.
- Remove the chicken from the skillet and chop it after resting for 5 minutes.
- Melt butter in the skillet, scraping up browned bits.
- Add heavy cream and bring to a boil while whisking, then reduce heat.
- Stir in garlic and Parmesan until melted.
- Add the chopped chicken, zucchini noodles, and parsley, and heat through for 2 more minutes.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
30g
Total carbohydrates
5g
Total protein
28g
Sodium
1017mg
Cholesterol
128mg
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