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ZUCCHINI ALFREDO WITH GRILLED CHICKEN
Nb persons: 6
Yield:
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| ZUCCHINI ALFREDO WITH GRILLED CHICKEN | |
| 2 pounds | zucchini |
| 3 cloves | garlic, minced |
| 2 tablespoons | olive oil |
| 8 ounces | cream cheese, softened |
| 3/4 cup | heavy cream |
| 2 ounces | freshly grated parmesan cheese, 1/2 cup |
| Pepper, about 1/4 teaspoon | |
| Pinch | nutmeg |
| 1/2 teaspoon | garlic powder |
| Salt, to taste | |
| Pinch | fresh parsley, minced, optional |
| 3-4 | boneless chicken breasts, seasoned, grilled and cubed |
Cut the zucchini into thin "pasta" sized strips. Heat the oil in a large nonstick skillet on medium heat. Sauté the zucchini and garlic until the zucchini is tender, but not mushy. Season to taste with salt. Transfer to a serving bowl, cover and keep warm. In same skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Add the cubed chicken and stir to coat with the sauce. Serve over zucchini "pasta".
Makes 6-8 servings
Do not freeze
Per 1/6 Recipe: 427 Calories; 33g Fat; 27g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 321 Calories; 25g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This is very good and I will make it again for sure. After refrigerating, the sauce will become extremely thick. Don't be tempted to thin it down. After reheating in the microwave, it will be back to a nice consistency.
ZUCCHINI MUSHROOM ALFREDO WITH GRILLED CHICKEN
Prepare the same as above, but sauté 1/2 pound of sliced mushrooms in about 2 tablespoons butter until tender before adding the cream cheese and other sauce ingredients.
Makes 6-8 servings
Per 1/6 Recipe: 470 Calories; 37g Fat; 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/8 Recipe: 352 Calories; 28g Fat; 21g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
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