Zucchini Chicken Alfredo Recipe 455 Food

CHICKEN-ZUCCHINI ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

CHICKEN ALFREDO WITH ZUCCHINI RIBBONS

Steps:

• Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
• Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
• Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
• Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
• Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
• Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
• To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.

ZUCCHINI ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
• Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

ZUCCHINI NOODLE CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Using a spiralizer, mandoline, or vegetable peeler, turn the zucchini into thin noodles. Microwave the noodles for 1-2 minutes, then drain any liquid.
• Melt the butter in a large pan over medium heat. Add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and chicken is cooked through, about 7 minutes. Remove the chicken from the pan.
• Add the cream, Parmesan, and parsley to the pan, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half, 3-5 minutes. Put the chicken back in the sauce and stir to coat. Remove from the heat and season to taste with salt and pepper.
• Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat.
• Toss the zucchini noodles in with the chicken mixture and stir until the noodles are coated evenly. Serve with more Parmesan and parsley, if desired.
• Enjoy!

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

ZUCCHINI CHICKEN ALFREDO RECIPE - (4.5/5)

Steps:

• PREPARATION Using a spiralizer, spiralize the zucchini into thin noodles. Microwave the noodles for two minutes, then drain any liquid. Melt the butter in a pan over medium heat. Cook the chicken, salt, pepper, and garlic until garlic is starting to brown and chicken is cooked. Add the heavy cream, Parmesan, and parsley, stirring until evenly combined. Bring to a boil, then stir until the sauce has reduced by about half. Remove from heat. Toss the zucchini noodles in with the chicken mixture, and stir until the noodles are coated evenly. Serve with more Parmesan, if desired!

CREAMY ALFREDO ZUCCHINI BAKE

Steps:

• Heat oven to 400°F.
• Combine vegetables, sauce and basil.
• Place in 13x9-baking dish sprayed with cooking spray.
• Bake 30 min. or until heated through, topping with cheeses for the last 5 min.