Chicken Alfredo Zoodles

Preparation: 28 min

Heat the olive oil in a large skillet over medium-high heat. Place in the chicken breast and sprinkle the salt and pepper evenly over the exposed sides.

Cover the skillet, and cook the chicken for about 5 minutes on each side or until the breast is completely cooked through. Set the chicken aside to cool and slice it into bite sized pieces when ready.

To make the sauce, leave the juices from the chicken in your skillet. Return the skillet to very low heat, and melt in the butter to deglaze the pan.

Keep the skillet on the lowest heat possible, and gently stir in the cream. Continually stir until both the liquid and fat are combined and the cream comes to a very light simmer.

If it’s not already, shred your parmesan cheese. Stir the parmesan cheese into the hot skillet in 2-3 additions. Stir until the cheese is completely melted and the sauce has emulsified into a smooth mixture. Set the sauce aside to thicken slightly.

Spiralize your zucchini noodles without the skin. Then bring a pot or large pan of water to a simmer. Cook the “zoodles” in the simmering water for no more than 3 minutes or to your preferred doneness.

Serve the zucchini noodles with the alfredo sauce and two ounces of chicken per plate and enjoy.

lowcarb dinner