Description
A light and comforting dish featuring zucchini noodles and succulent chicken in a creamy Alfredo sauce.
Ingredients
- 3 medium zucchinis, ends trimmed
- 2 tbsp butter
- 2 boneless, skinless chicken breasts, thinly sliced
- 1 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper (plus more to taste)
- 3 cloves garlic, minced
- ¾ cup heavy cream (180 mL)
- 1 cup shredded Parmesan cheese (110 g), plus extra for garnish
- 2 tbsp fresh parsley, chopped, plus extra for garnish
Instructions
- Prepare the zucchini noodles using a spiralizer and set aside.
- In a large skillet, heat the butter over medium heat. Add the thinly sliced chicken breasts, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken from the skillet.
- Add minced garlic to the same skillet and sauté for about 30 seconds. Pour in the heavy cream and stir to combine.
- Gradually add the shredded Parmesan cheese, whisking continuously until melted and the sauce thickens, about 3-5 minutes.
- Incorporate the zucchini noodles and cooked chicken into the sauce, tossing until well coated. Cook for an additional 2-3 minutes.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
To keep the dish fresh, experiment with herbs and spices, and incorporate seasonal vegetables for added nutrition.
