Yield: 4 Servings

Chicken Zucchini Alfredo


3 tbsp unsalted butter, divided

1 pound (3 medium-sized) zucchini, spiralized*

2 cloves garlic, minced

1 1/4 cups heavy cream

1/4 -1/2 cup chicken broth

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 cup freshly grated Parmesan cheese

Pink Himalayan salt and freshly ground black pepper, to taste

2 tbsp chopped fresh parsley leaves

2 cooked chicken breasts, sliced or cubed


Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in cream, broth, thyme and oregano. Cook, whisking constantly, until starting to thicken somewhat. Stir in Parmesan and cook until desired thickness, about 1-2 minutes. If the mixture is too thick, add more broth as needed; season with salt and pepper, to taste.

Stir in chicken slices and zucchini and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

This is the spiral slicer that I haveIt’s really simple to use.



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Created using The Recipes Generator

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