My daughter loves Fettuccine Alfredo. I mean what’s not to like? Butter, cream and cheese…sigh. It’s not the fat content that always got me but the noodles and heaviness of the dish. I took a standard recipe and tweaked it a little to still taste rich and creamy, added some protein and veggies and tossed it with zucchini noodles instead of pasta. I did serve it to my daughter over rice noodles and she said and I quote “this is better than most restaurants mom” Success!
Ingredients
- 3-4 chicken breasts (about 1 lbs) sliced in half or buy thin sliced
- olive oil
- salt and pepper
- garlic and onion powder
- 2-3 zucchini
- 3 Tbsp butter
- 1 tsp onion powder
- 2 cups 1/2 and 1/2 Use any milk product you like cream, whole, coconut etc
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 5-6 cloves garlic pressed or miced
- 1 cup shredded parmasean cheese
- 1-2 cups broccoli
- 1 tomato chopped (optional)
Servings: people
Instructions
- 1st generously season both sides of chicken breasts with olive oil, salt, pepper, onion and garlic powder. Grill for 3 minutes on both sides. Put on plate, cover with tinfoil and let rest while you make the sauce. Slice into strips once everything else is ready.
- Meanwhile melt the butter, add the garlic and saute for about 3 minutes. Add the milk and seasoning let simmer for about 15 minutes stirring occasionally.
- Saute the broccoli in a little water and olive oil until soft, season with salt and pepper.
- Spiralize your zucchini and steam for a few minutes or boil your noodles.
- Once everything is ready add 1 cup of cheese to the sauce to thicken. Once melted plate the noodles, chicken and broccoli and top with the sauce! (I added a little chopped tomato to mine also)
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