Description
A light, low-carb version of classic Alfredo with zucchini noodles and tender chicken.
Ingredients
Scale
- 3 small zucchini, cut lengthwise or spiraled
- ½ teaspoon sea salt
- 1 tablespoon avocado oil
- 16 ounces boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ cup unsalted grass-fed butter
- ¾ cup quinoa cream or organic heavy cream
- 1 teaspoon minced garlic
- 6 ounces Parmesan cheese
- ¼ cup fresh chopped parsley
Instructions
- Place sliced zucchini in a colander over a bowl. Sprinkle with salt and let sit for 30 minutes.
- Heat avocado oil in a large skillet over medium-high heat.
- Season chicken with Italian seasoning, salt, and cayenne pepper. Cook in skillet for 8-10 minutes per side until done. Remove and chop.
- Reduce heat to medium. Add butter to skillet and scrape browned bits.
- Add cream and bring to a boil, whisking constantly. Reduce heat to medium-low.
- Add garlic and Parmesan. Cook until melted.
- Stir in chicken, zucchini noodles, and parsley. Cook for 2 more minutes.
Notes
- Use fresh zucchini for best texture.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 407
- Sugar: 2
- Sodium: 1017
- Fat: 30
- Saturated Fat: 17
- Carbohydrates: 5
- Fiber: 1
- Protein: 28
- Cholesterol: 128
Keywords: Chicken Zoodle Alfredo, low-carb, healthy dinner, easy recipe, zucchini noodles