Zucchini Noodle Chicken Alfredo Recipe

Keto Chicken Alfredo with Zucchini Noodles The Diet …

WEBJun 21, 2022 · 2. Season the chicken breasts with salt and pepper. In a large non-stick pan on medium-high heat, heat a tablespoon of olive oil …

Rating: 5/5(3)
1. 1. Use a spiralizer to make the zucchini noodles and place them in a colander (or make the noodles with a mandolin or vegetable peeler). Sprinkle zoodles with salt and let them sweat for about 10 minutes to drain excess liquid.
2. 2. Season the chicken breasts with salt and pepper. In a large non-stick pan on medium-high heat, heat a tablespoon of olive oil and cook the meat for about 4 minutes on both sides or until cooked through. Then remove the chicken and set aside.
3. 3. Meanwhile, prepare the Keto Alfredo Sauce and set it aside. Keep it covered.
4. 4. In your pan, sauté the zoodles in the remaining olive oil for about a minute or until slightly softened. Gently stir in the warm alfredo sauce.

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Keto Chicken Alfredo with Zucchini Noodles 15 …

WEBMar 13, 2024 · This keto chicken Alfredo recipe with zucchini noodles is very easy to make for a low carb dinner. The rich and creamy Alfredo …

1. In a small sauce pan, melt the butter and add in the crushed garlic. Saute until fragrant (1 minuter or so).
2. Add in the cream cheese, heavy cream and Parmesan cheese. Whisk until the cheese is melted and well combined.
3. Take off stove and use immediately.
4. If using with chicken and zucchini: To make the zucchini noodles use a potato peeler and make wide noodles from the zucchini. Microwave for 3 minutes or more depending how soft you like your noodles. Plate the noodles and then the cooked chicken breast and top with Alfredo sauce.

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Zucchini Alfredo (Healthy 25Min Dinner) Wholesome …

WEBJul 19, 2019 · Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer. In a small bowl, whisk the …

1. Make zucchini noodles using a spiralizer or julienne peeler.
2. Melt the butter in another skillet over medium heat. Add garlic and cook about one minute, until soft and fragrant.
3. Reduce heat to medium-low. Stir in the almond milk, heavy cream, and nutmeg. Bring to a gentle simmer.
4. In a small bowl, whisk the arrowroot powder with just enough water to dissolve it (1-2 tablespoons (15-30 mL)), until smooth with no lumps. Whisk the mixture into the sauce on the stove. Whisk in the parmesan cheese. Add black pepper to taste. Continue to heat, stirring constantly, until the cheese is melted and the sauce starts to thicken. Remove the sauce from the pan, cover, and set aside.

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