Description
Low-carb chicken alfredo made with spiralized zucchini noodles in creamy Parmesan sauce
Ingredients
Main stuff:
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- 2 zucchini, spiralized
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- 1 pound chicken breast, chopped up
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- 1 cup heavy cream
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- 1 cup fresh Parmesan cheese, grated
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- 3 cloves garlic, minced
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- 3 tablespoons butter
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- 2 tablespoons olive oil
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- Salt, pepper, parsley
If you don’t have something:
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- No spiralizer? Use a regular peeler for flat strips
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- Want lighter? Use half-and-half with a bit of cornstarch
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- Throw in whatever vegetables you have
Instructions
1. Deal with the zucchini (5 minutes) Spiralize them into noodles. Take kitchen towels and pat them dry. Do this step or your sauce will be watery. I learned this the hard way.
2. Cook the chicken (8-10 minutes) Cut chicken into small pieces. Salt and pepper them. Heat oil and butter in your big pan. Cook chicken until it’s done, about 8 minutes. Take it out, put it on a plate.
3. Make sauce (5-7 minutes) Same pan, don’t wash it. Add more butter and garlic. Smells good after 30 seconds. Pour in cream, let it bubble a little. Add cheese slowly while stirring. Keep stirring until smooth. Taste it, add salt and pepper.
4. Put everything together (2-3 minutes) Chicken goes back in. Add zucchini noodles. Use tongs to mix it all up gently. Don’t cook too long or zoodles get mushy. Just warm them up.
5. Eat it Put herbs on top if you want. Serve right away.
Notes
Timing matters with zucchini noodles. They should still have some crunch, like pasta that’s not overcooked. If your family hates vegetables, try half zoodles half regular pasta first.
Fresh zucchini works better than old mushy ones. If your noodles are too thick, run them through the spiralizer again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg