Description
A healthy twist on the classic Chicken Alfredo using zucchini noodles instead of pasta.
Ingredients
Scale
- 2 medium zucchinis
- 1 pound chicken breast, diced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Spiralize the zucchinis to create noodles and set aside.
- In a large skillet, heat olive oil over medium heat and add the diced chicken. Cook until browned and cooked through.
- Add minced garlic to the skillet and sauté for 1 minute.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese until melted and smooth.
- Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the noodles are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
- This dish is best served immediately, as the zucchini noodles can become watery if left to sit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Zucchini Noodle Chicken Alfredo, Healthy Alfredo, Low Calorie Pasta