Who doesn’t love chicken Alfredo? 🤷🏼♀️ One of the things I love most about this recipe is that I feel super full after I’m done, but I don’t feel weighed down or sluggish like I do when I normally eat chicken Alfredo 😌 I made the whole thing in about 30 mins after I got off work and I was blown away how good it tasted 😍 It was my first time making homemade Alfredo sauce, and I’ll never eat it from a jar again. It tasted so much better and was SO much healthier too: it’s a win-win 👍🏼
Calories per serving: 311 cal
Protein per serving: 38 g
Carbs per serving: 14 g
Fat per serving: 14 g (5g sat fat)
3 boneless skinless chicken breasts
4 medium zucchini
1 Tbsp olive oil
5 cloves garlic (minced)
3 Tbsp flour
1 cup low-sodium chicken broth
1 cup skim milk
1 oz reduced fat cream cheese
3/4 cup Parmesan cheese (shredded)
1 tsp black pepper
1 tsp parsley
1. Cut raw chicken into slices and place in skillet coated with olive oil spray. Place over medium heat and cook for ~15-20 mins or until chicken is fully cooked (flipping chicken every 5 mins or so). Then set aside.
2. While chicken is cooking, use a spiralizer to make zucchini into zoodles. *If you don’t have a spiralizer, you can buy pre-spiralized zuchinni, or use a peeler to make ribbon zuchinni noodles!* Sauté in large pan over medium-high heat for 5 mins (toss constantly!) Then place in a large bowl and set aside.
3. Make Alfredo sauce: add olive oil to large pan over medium heat. Add garlic, and sauté for about 5 mins until it just starts to brown. Then, add 1 Tbsp flour at a time - whisking after you add each one. Slowly add chicken broth to pan - whisking constantly, then slowly add the milk (again, whisking constantly). When mixture starts to bubble a little, add cream cheese and Parmesan cheese and whisk until mixed, then remove from heat. Stir in pepper and parsley.
4. Spoon 1/4 of the zoodles into bowl, top with about 1/2-1/3 cup sauce, top with slices of chicken and enjoy! 😋