Keto Zucchini Chicken Alfredo Recipe
6.6g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:0 Minutes
Style:Italian
Cook Time:35 Minutes
Phase:Phase 1
Difficulty:Difficult
Style:Italian
Cook Time:35 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 2mediumZucchini
- 12oz rawChicken Breast
- 1tablespoonUnsalted Butter Stick
- 0 1/2cupHeavy Cream
- 0 1/4cupParmesan Cheese (Grated)
- 0 1/8tspNutmeg (Ground)
- 2tspOlive Oil
DIRECTIONS
- Thinly slice the zucchini with a vegetable peeler into thin strips; place in a large bowl.
- Pat dry the chicken breasts with paper towels and season each with a pinch of each salt and pepper. Heat a medium non-stick sauté pan over medium-high heat and add 2 teaspoons of olive oil. When the oil is hot, add the chicken breast and cook on each side for 4 minutes. Remove from heat and once cool slice into ½-inch slices.
- Melt the butter in a medium saucepot over medium heat. Add the whipping cream and stir. Simmer gently until the cream has reduced to 1/4 cup, about 10 minutes.
- Stir in the Parmesan cheese, the nutmeg and a pinch of pepper. Stir until the cheese has melted and the sauce is smooth. Remove from heat.
- Add the Alfredo sauce to the zucchini and gently mix to combine
- Divide the zucchini noodles between two plates. Top with chicken and enjoy!
Cooking Tip
You can also use a spiralizer tool to cut zucchini into thin, noodle-like strips
