Mike's Epic Zoodle Fettuccine Alfredo with Chicken recipe
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Ingredients
- ⅓ cup kosher salt 2 cups boiling water 1 ½ quarts cold water 4 chicken breasts, cut into strips 6 zucchini 2 tablespoons salt 1 tablespoon oil, or as needed 9 tablespoons butter 6 cloves garlic 1 ½ cups heavy cream 10 ounces grated Parmesan cheese 1 teaspoon freshly cracked black pepper, or to taste ½ cup halved grape tomatoes, or to taste
Nutrition Info
- 692.3 caloriescarbohydrate: 9.4 gcholesterol: 212 mgfat: 57.2 gfiber: 1.6 gprotein: 37.1 gsaturatedFat: 33.7 gservingSize: -sodium: 8314 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Mike's Epic Zoodle Fettuccine Alfredo with Chicken
Directions
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Combine kosher salt and boiling water in a large bowl, stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
Heat oil in a skillet over medium heat. Add chicken, cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet, cook and stir for 1 to 2 minutes.
Return cooked chicken to the skillet, cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.