Chicken Zucchini Alfredo

Chicken Zucchini Alfredo


No pasta? No problem.
  • 3 large zucchini
  • 2 tbsp. extra-virgin olive oil, divided
  • ¾ lb. chicken breast
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 2 cloves garlic, finely minced
  • ¾ c. half-and-half (or whole milk)
  • 4 oz. cream cheese
  • ½ c. freshly grated Parmesan (plus more for serving)
  • ¼ c. fresh chopped parsley
  1. Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
  2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
  3. Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
  4. Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.

How To Make Chicken Zucchini Alfredo

Pasta lovers, this Chicken Zucchini Alfredo will save you so many calories. Full recipe:

Julkaissut Delish Sunnuntaina 25. maaliskuuta 2018