Chicken Zucchini Alfredo
ingredients:
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
instructions:
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.
calories
318fat (grams)
23carbs (grams)
5protein (grams)
20
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