Keto Zucchini Chicken Alfredo Recipe


Atkins Keto Zucchini Chicken Alfredo
6.6g
Net Carbs
Prep Time: 0 Minutes
Style:Italian
Cook Time: 35 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

29.7g

Protein

41.8g

Fat

2.2g

Fiber

522.3cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 12 oz raw CHICKEN BREAST Tony Downs Foods Co
  • 2 medium Zucchini
  • 0 1/8 tsp Nutmeg (Ground)
  • 0 1/4 cup Parmesan Cheese (Grated)
  • 2 tsp OLIVE OIL Salov North America Corp.
  • 1 tablespoon Unsalted Butter Stick
  • 0 1/2 cup HEAVY CREAM Whole Foods Market, Inc.

DIRECTIONS

  1. Thinly slice the zucchini with a vegetable peeler into thin strips; place in a large bowl.
  2. Pat dry the chicken breasts with paper towels and season each with a pinch of each salt and pepper.  Heat a medium non-stick sauté pan over medium-high heat and add 2 teaspoons of olive oil.  When the oil is hot, add the chicken breast and cook on each side for 4 minutes.  Remove from heat and once cool slice into ½-inch slices.
  3. Melt the butter in a medium saucepot over medium heat.  Add the whipping cream and stir. Simmer gently until the cream has reduced to 1/4 cup, about 10 minutes.
  4. Stir in the Parmesan cheese, the nutmeg and a pinch of pepper. Stir until the cheese has melted and the sauce is smooth. Remove from heat.
  5. Add the Alfredo sauce to the zucchini and gently mix to combine
  6. Divide the zucchini noodles between two plates.  Top with chicken and enjoy!

Cooking Tip

You can also use a spiralizer tool to cut zucchini into thin, noodle-like strips