Zucchini Noodle Chicken Alfredo with Mushrooms
- Serves
- Total time
- 20 min
- Heat
- Medium-high
- Per serving
- 323 cal
Gluten-free High-protein Liver-friendly Low-carb
Contains: Milk
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 6 cups | zucchini, chopped | 744 g |
| 2 tbsp | olive oil | 27 g |
| 3 | garlic cloves, minced | 9 g |
| 1/2 tsp | black pepper | 1 g |
| 1 tbsp | lemon juice | 15 g |
| 1 lb | boneless skinless chicken breast | 454 g |
| 4 tbsp | heavy cream | 60 g |
| 6 tbsp | grated Parmesan | 30 g |
| 2 cups | mushrooms, sliced | 140 g |
Steps
- Spiralize. Spiralize the zucchini and pat dry with a towel.
- Cook. Heat the oil and cook the chicken until done, then set aside.
- Sauce. Add the garlic and the mushrooms to the same pan for 2 minutes.
- Noodles. Toss the zucchini noodles in for 2 minutes only; they turn watery if cooked longer.
- Finish. Return the chicken, add lemon and pepper and serve.
Zucchini replaces most of the starch so carbs stay low while the plate stays generous.
Do not salt zucchini noodles in the pan; salt pulls out water and turns them soupy.
Done when: Shrimp pink; chicken and turkey 165°F (74°C); beef 160°F (71°C).
Fixes
- Watery?
- Cook in two batches and drain on a towel.
- Bland?
- More garlic and lemon.
Variations: Swap half the zucchini for spaghetti squash.
Keeps: 1 day; best fresh.
Estimated nutrition per serving
| Calories | 323 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 9 g |
| Fiber | 2.3 g |
| Net carbs | 6.7 g |
| Added sugar | 0 g |
| Fat | 18 g |
| Saturated fat | 6.5 g |
| Sodium | 187 mg |
| Potassium | 1,016 mg |
| Phosphorus | 407 mg |
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Hannah S.