Description
Zucchini Noodle Alfredo with Creamy Tuscan Chicken is a must-try!
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 tablespoon extra virgin olive oil
- 1 pound chicken breast, diced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 cup halved grape tomatoes
- 1 cup fresh arugula
- 1 cup coconut cream
- 1 cup shredded Parmesan cheese
- 2 cloves fresh garlic, minced
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat.
- Add the diced chicken and season with onion powder, oregano, salt, and pepper. Sauté for about 6-8 minutes until the chicken is thoroughly cooked and golden brown.
- Once done, transfer the chicken to a plate and keep warm.
- In the same skillet, introduce the minced garlic and sauté for approximately 30 seconds until aromatic.
- Next, add the grape tomatoes and cook for 3-4 minutes until they soften and release their juices.
- Incorporate the fresh arugula into the skillet, stirring until it wilts, which should take about 1-2 minutes.
- Pour in the coconut cream and allow it to come to a gentle simmer.
- Gradually mix in the shredded Parmesan cheese, stirring until the sauce becomes smooth and creamy.
- Return the cooked chicken to the skillet, ensuring it is well-coated with the sauce.
- In a separate pot, briefly steam the spiralized zucchini for 2-3 minutes until they are just tender, then drain any excess liquid.
- Plate the creamy Tuscan chicken mixture over the zucchini fettuccine, and if desired, sprinkle with fresh parsley for an added touch of flavor.
Notes
- Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg