Chicken Alfredo Zucchini Noodles
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See what is included- 715
- CALORIES
- 62g
- PROTEIN
- 11g
- CARBS
- 47g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 200g (7 oz) chicken breast
- 220g (1.5 medium) zucchini, spiralized
- 60ml (1/4 cup) heavy cream
- 30g (1/3 cup) parmesan, grated
- 15g (1 tbsp) butter
- 6g (2 cloves) garlic, minced
- 1/2 tsp fine salt, black pepper, nutmeg, parsley
Method
- Spiralize the zucchini, salt it in a colander and leave it 15 min, then squeeze it hard in a tea towel.
- This step is the whole recipe. Unsqueezed zucchini releases its water into the sauce and you get soup.
- Season and sear the chicken 5-6 min a side until it reads 74C / 165F, then rest it on a board.
- Lower the heat, melt the butter and cook the garlic 45 seconds without colouring it.
- Pour in the cream and simmer 2 min until it just coats a spoon.
- Take the pan OFF the heat before the parmesan goes in - added to a boiling sauce it splits into oily strings.
- Toss the squeezed zucchini through for 60 seconds only, in the residual heat. Cook it properly and it collapses.
- Slice the chicken over the top and finish with pepper, nutmeg and parsley.
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Start 7 days freeTip: salt and squeeze the zucchini. Skip it and this is a good sauce floating in green water.
EquipmentSkillet, spiralizer, colander
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KeepsBest immediately. Zucchini noodles do not keep once sauced.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.