Zoodle Chicken Alfredo
by Eric Gordon on December 22, 2017
Ingredients
- 3 small zucchini cut lengthwise with a vegetable peeler or spiraled
- 1/2 teaspoon sea salt
- 1 tablespoon avocado oil
- 16 ounces boneless skinless chicken breasts or thighs
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup unsalted grass-fed butter
- 3/4 cup quinoa cream or organic heavy cream
- 1 teaspoon minced garlic
- 6 ounces Parmesan cheese
- 1/4 cup fresh chopped parsley
- 1 handful of cherry tomatoes
Instructions
- 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.
- 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.
- 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. Stir in chopped chicken, zucchini noodles, and parsley and cook for 2 more minutes, until warmed through.
Nutrition Information
Makes 6 Servings. Amount Per Serving: Calories 407 Fat 30g Total Carbs 5g Protein 28g
