Chicken Fettuccine Alfredo is one of my favorite pasta dishes, but unfortunately it is loaded in carbs and fat. This recipe is a great alternative to alfredo, and is much lower fat and carbs (there is no pasta involved)!
I used one of my favorite kitchen tools, a spiralizer. There are several vegetables you can use with this, but today I am using zucchini to make zucchini noodles.
The spiralizer is very easy to use. First cut off the ends of the zucchini. Then, simply place one end of the zucchini into the sprializer and place the top on the other end, and twist! Zucchinis can release a lot of water when cooking and can sometimes become too soft. A way to help the zucchini noodles hold together when cooking is to release the extra water before sautéing them. This can be done by placing the noodles in a strainer and sprinkling a little salt on them. The salt will help drain some of the excess water and help the noodles from falling apart. The pasta base is now ready to go.
A guilt free, low-carb pasta alternative.
Cut the ends off the zucchini. Place one end of the zucchini into the spiralizer and twist. Place zucchini noodles into a strainer and sprinkle with salt. Set aside.
Season chicken breast with salt and black pepper. Heat one Tbsp olive oil in pan. Saute chicken in pan until cooked through.
Bring large pot of water to boil. Add the cauliflower to the pot and boil until tender, then drain. Heat one tbsp oil in pan. Saute onion and garlic for 5 minutes or until translucent.
Place cauliflower, onion, and garlic into blender. Add chicken broth, parmesan cheese, salt, black pepper, and nutmeg. Blend until smooth.
Saute zucchini noodles for 5-8 minutes or until just soft. Top with grilled chicken and cauliflower alfredo sauce.