Creamy Zucchini Chicken Alfredo
This Creamy Zucchini Chicken Alfredo is a delicious low-carb dish that combines tender chicken and zucchini noodles in a rich Alfredo sauce.
Equipment
- Skillet
- colander
- Whisk
Ingredients
Vegetables
- 3 small zucchini cut lengthwise or spiraled
Seasoning
- ½ teaspoon sea salt
- 1 teaspoon Italian Seasoning
- ¼ teaspoon cayenne pepper
Cooking Ingredients
- 1 tablespoon avocado oil
- 16 ounces boneless skinless chicken breasts or thighs
- ¼ cup unsalted grass-fed butter
- ¾ cup quinoa cream or organic heavy cream
- 1 teaspoon minced garlic
- 6 ounces Parmesan cheese
- ¼ cup fresh chopped parsley
Instructions
Preparation
- Place sliced zucchini in a colander and place the colander over a bowl. Sprinkle with salt and allow to sit for at least 30 minutes.
- Meanwhile, heat avocado oil to medium-high heat in a large skillet.
Cooking Chicken
- Place chicken on a plate and sprinkle on both sides with Italian seasoning, sea salt, and cayenne pepper. Add chicken to skillet, and cook over medium-high heat until cooked through, about 8 to 10 minutes per side. Remove from skillet.
- Allow to cool and then chop.
Making Alfredo Sauce
- Reduce heat to medium and add butter to the skillet and when it is melted scrape up the browned bits.
- Add heavy cream and bring to a boil, whisking constantly. Reduce heat to medium-low.
- Add garlic and Parmesan and cook until the Parmesan is melted.
Combine and Serve
- Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.
Notes
For a vegetarian version, substitute chicken with sautéed mushrooms or tofu.
Nutrition
Serving: 1servingCalories: 407kcalCarbohydrates: 5gProtein: 28gFat: 30gSaturated Fat: 17gCholesterol: 128mgSodium: 1017mgPotassium: 597mgFiber: 1gSugar: 2gVitamin A: 1360IUVitamin C: 22.1mgCalcium: 385mgIron: 1.2mg
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