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Chicken Alfredo With Zoodles Low-Carb Gluten-Free Recipe

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Chicken Alfredo with Zoodles is the perfect Low-Carb Gluten-Free dish for a family dinner. It also makes a great choice when you’re having company. It is rich, creamy, and satisfying. The recipe for the Alfredo sauce is very simple but if you don’t feel like tackling it, feel free to use a jarred sauce. If you are using a store bought sauce, just remember to check the ingredients as some contain sugar. The Alfredo sauce can be made ahead of time, though you may need to add some milk when you reheat it to thin it out a bit.

Ingredients

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  • 4 large chicken breasts, boneless and skinless
  • 1 cup Caesar salad dressing
  • 1 Alfredo sauce recipe
  • 2 large zucchini, sliced into ribbons
  • 1/2 red bell pepper, julienned
  • 3 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 4 ounces mushroom, sliced
  • 1 tablespoon fresh lemon juice
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup Parmesan cheese (optional garnish)
  • 2 tablespoons chopped fresh parsley leaves (optional garnish)

Instructions

  1. Use a sharp fork or knife to poke the chicken breasts so that the marinade can penetrate the meat.
  2. Put the chicken breasts in a Zip Lock bag and cover with the Caesar salad dressing. Close the bag and turn it over a few times to coat the chicken breasts thoroughly. Put the bag in the refrigerator for at least 4 hours or overnight.
  3. Preheat the broiler.
  4. Line a broiler pan with aluminum foil to minimize cleanup.
  5. Place the marinated chicken breasts on the broiler pan and broil about 4 inches from the heat source for 4-5 minutes per side, or until just done. Take them out of the oven as soon as the juices run clear. Do not overcook!
  6. Discard any leftover marinade.
  7. If you have not already done so, prepare the Alfredo Sauce (see instructions below).
  8. Let the chicken breasts cool, then cut them into bite-sized pieces. If you are cooking the breasts ahead of time, put the cut up pieces in a Zip Lock bag until you want to prepare the meal. If you are cooking them just before you are planning to serve the meal, just set the cut up pieces aside and continue with the rest of the preparations.
  9. Using a vegetable peeler, slice the zucchini into ribbons, rotating the zucchini in your hand until you get down to the seedy center.
  10. Set the ribbons aside.
  11. Julienne the red bell pepper and set aside.
  12. Put the olive oil and minced garlic into a large skillet. I use a huge, deep skillet designed for frying chicken.
  13. Heat over high, stirring to keep the garlic from burning.
  14. Turn the heat down to medium high and add the red pepper strips. Stir fry for 2-3 minutes.
  15. Add the broccoli and cauliflower florets and continue stir-frying for an additional 2 minutes or so.
  16. Add the zucchini ribbons and mushrooms. Stir fry for another 3-4 minutes, or until the zucchini ribbons are crisp-tender.
  17. Turn the heat down to medium and add the lemon juice, Alfredo sauce, and cup-up chicken to the vegetables. Toss gently to combine everything thoroughly.
  18. Season to taste with salt and pepper and toss gently again to distribute the salt and pepper.
  19. Garnish with Parmesan and parsley.
  20. Serve immediately.

Notes

I hate to waste anything, so I take the seedy center of the zucchini, but it up, and pulverize it in the food processor. I freeze the resulting glop and add it to soups and stews later. Or I forget to label it, can’t identify it in it’s frozen form, and think, “What the heck is this?!?” Then I toss it on the compost pile.

Chicken Alfredo With Zoodles reheats will, and makes a nice lunch the next day, too. But the zucchini does not freeze well, so plan on eating it all within a couple of days.

VARIATIONS
To make this meal vegetarian friendly, simple substitute 2 16-ounce packages firm tofu cut into cubes for the chicken.

Nutrition

Find it online: https://www.carbsmart.com/chicken-alfredo-with-zoodles-recipe.html

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