Chicken Zucchini Alfredo

There is no better way to get more veggies and less carbs into your meal than via a Zoodle dish! (AKA zucchini noodles).

The other night, in an effort to get back on track with our eating habits, my husband and I decided to test out a new zoodle dish. It was DELICIOUS! A group of 6 people were all very pleased (and amazingly satisfied without feeling that regretful pasta hangover!)

So without further ado….

Chicken Zucchini Alfredo

Tools

  • You have likely heard of the Vegetti but my favorite spiralizer is this Cuisinart spiralizer.
  • We also used an outdoor grill to grill the chicken
  • Cutting board, knife
  • Large stovetop pan for sauce
  • Medium stovetop pan for sauteeing mushrooms

Ingredients

-Zucchini (1 per person should be plenty, but do more if you like!)

-Grilled chicken

-Heavy cream (medium sized carton?)

-Shredded Parmesan Cheese

-Minced garlic (jarred)

-Baby Portabello mushrooms (sliced)

-Pepperoncinis

-Artichoke hearts (jarred)

-Fresh cilantro

-Oregano

Time 

Aside from grilling chicken, which we did ahead of time, this will take you NO LONGER than 15 minutes to make. So cook your chicken ahead of time!

Prep

  • Grill chicken, dice, set aside
  • Spiralize zucchini, set aside

Cook

Mushrooms:

  • Lightly sauté mushrooms in oil (in medium sized pan)

Sauce:

  • Pour heavy cream into separate large pan (no heat)
  • Toss chicken into heavy cream
  • Add tablespoon of minced garlic and oregano
  • Add mushrooms
  • Simmer cream/chicken/mushrooms/garlic for ~5 minutes
  • Add parmesan cheese to your liking
  • Stir/add cream til desired consistency

 

Plate

  • Toss a helping of zoodles on a plate, cover with alfredo sauce
  • Decorate with artichokes + pepperoncinis + cilantro on top
  • Add salt/pepper if needed

Taste

This dish tastes just like a delicious Italian bowl of comfort food without the heaviness, carbs and calories of all that pasta! Sure, a bunch of parmesan and heavy cream isn’t  the *healthiest* option but it’s surely better than putting it on pasta!

Bon Appétit!!!

-WFFL

 

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Chicken & Veggie Zoodles

The Veggetti is hands-down my new favorite cooking utensil. Buy it now! Seriously. It’s amazing.

The last couple days I’ve been turning my zucchini into “noodles” and topping them with delicious things like pasta sauce, pesto sauce, chicken, veggies, etc! I’m more of a warm food person, so salads aren’t my favorite thing in the world. But now zucchini is my new lettuce. Here’s what I whipped up off the top of my head today and man is it good! Try it out and let me know what you think! If you do, tag @mamaburnsfat and hashtag #MBFrecipes on Facebook, Instagram or Twitter!

This will only feed one hungry person so make sure to double according to your needs.

zoodles

Prep time: 5 minutes

Cook time: 15-20 minutes

Ingredients:

  • 1 zucchini
  • 1 tbsp olive oil
  • 1/2 cup pasta sauce (go organic if you can!)
  • 1/4 cup chopped red onion
  • 1 small, precooked, boneless, skinless, chicken breast (I just used scraps from a whole chicken we cooked earlier this week)
  • 2 hearty handfuls of fresh spinach & kale
  • Crumbled bleu cheese

Directions:

  • Heat oil in shallow pan on low-med heat
  • Veggetti your zucchini!
  • Slowly place zucchini in pan, cover and cook for 5-7 minutes
  • Remove zucchni from pain, strain excess liquid, set aside
  • Add a little more oil, if needed
  • Add onion, chicken, spinach & kale to pan. Stir, cover, and cook for 5-7 minutes (until onion is cooked through)
  • Add pasta sauce, stir and continue heating
  • Remove from heat, toss on top of zoodles (zucchini noodles!), top with bleu cheese crumbles & Enjoy!!

Feel free to toss any veggies you have in there! Think mushrooms, peppers and tomatoes!

Let me know what you think! I could eat it every day!