Description
A delicious and healthy twist on the classic Alfredo dish using zucchini noodles for a lighter, nutritious meal.
Ingredients
Scale
- 3 medium zucchinis, ends trimmed
- 2 tbsp butter
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper (plus more to taste)
- 3 cloves garlic, minced
- ยพ cup heavy cream (180 mL)
- 1 cup shredded Parmesan cheese (110 g), plus extra for garnish
- 2 tbsp fresh parsley, chopped, plus extra for garnish
Instructions
- Use a spiralizer or vegetable peeler to create zucchini noodles. Set them aside.
- In a large skillet, melt the butter over medium heat. Add the sliced chicken breasts, and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sautรฉ for about 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Slowly stir in the Parmesan cheese until melted and combined. Season with salt and pepper to taste.
- Add the zucchini noodles and cooked chicken back into the skillet. Toss everything together until the noodles are coated in the creamy sauce. Cook for an additional 2-3 minutes until the noodles are slightly softened.
Notes
Use a spiralizer for perfect zucchini noodles. Squeeze out excess moisture from the zucchini to avoid a watery sauce. Feel free to add additional veggies like spinach or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg