Keto Zucchini Chicken Alfredo
6.6g
Net Carbs
29.7g
Protein
41.8g
Fat
2.2g
Fiber
522
Calories
Cooking tip: You can also use a spiralizer tool to cut zucchini into thin, noodle-like strips
Ingredients:
- 1 tablespoon Unsalted Butter Stick
- 2 teaspoons Olive Oil
- 2 medium Zucchinis
- 1/2 cup Heavy Cream
- 1/8 teaspoon Nutmeg (Ground)
- 12 ounces raw Chicken Breast
- 1/4 cup Parmesan Cheese (Grated)
Directions:
- Thinly slice the zucchini with a vegetable peeler into thin strips; place in a large bowl.
- 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.
- 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.
- 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.
- Add the Alfredo sauce to the zucchini and gently mix to combine
- Divide the zucchini noodles between two plates. Top with chicken and enjoy!
