Low-Carb Lesson #20: Chicken Alfredo & Zoodles

Written by Di Bauer July 13, 2002, Updated by Andrew DiMino July 18, 2016

Low Carb Cooking 101: Low Carb Lesson #20: Chicken Alfredo & Zoodles

Chicken Alfredo With Zoodles was a grand experiment. I really wasn’t sure if my family would like it, but the concept seemed sound so I gave it a whirl. It was a resounding success, everybody liked it, and my picky daughter got up early the next morning and polished off the leftovers before anyone else got up. She’s not into sharing when it comes to food.

Chicken Alfredo With Zoodles reheats well, 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.

Not only is this a great family meal, but it makes a good impression on dinner guests as well.

Here’s This Evening’s Low-Carb Recipes

• Chicken Alfredo With Zoodles Recipe
• Sliced Cantaloupe With Blueberries Recipe
  

Here’s The Gameplan

I like to broil an entire package of chicken breasts at one time, cut them up into bite-sized pieces, and put them in the freezer; 4 breasts to a Zip Lock bag. Doing that ensures that I always have some already cooked on hand and ready for this or other recipes.

You can also make the zucchini ribbons, julienne the red pepper, and prepare the Alfredo sauce the day or morning before, if you want to.

You can always cook the chicken right before the meal, of course, so we’ll start there. Cook the chicken. While the chicken is broiling begin preparing the vegetables.

When the chicken is cooked, cup it up and set it aside, then finish preparing the vegetables and begin to stir fry them. You don’t need to hover over the skillet, so set the table in-between “tossings.”

When you have finished preparing the Chicken Alfredo With Zoodles, turn the burner to low and fix the Cantaloupe Wedges With Blueberries and put them on the table.

Serve the Chicken Alfredo With Zoodles, and sit down to a well-deserved, relaxing meal.
Let someone else do the dishes, but hide the leftovers before you leave the kitchen. I used to put them in a Tupperware container and label them “Liver And Onions,” but Judy caught on and now they’re never safe.