CHICKEN ALFREDO VEGGIE MEDLEY
This was an incredibly tasty, creamy-delicious meal. I used to make it
with Dreamfields pasta, but now that we’re gluten-free, this was great and I
didn’t miss the pasta at all. I loved the zucchini noodles. I made them by
peeling the zucchini and using my simple spiral slicer.
Alfredo Sauce:
8
oz cream cheese (250 g)
1/2 cup butter, melted (125 mL)
1/2 cup heavy cream (125 mL)
1/3 cup Parmesan cheese (75 mL)
Chicken Veggie Medley:
1/4 cup olive oil, divided (60 mL)
4
boneless, skinless chicken breasts,
cut into bite-sized pieces
Seasoning
salt, to taste
1
tbsp olive oil (15 mL)
1/2 cup chopped onion (125 mL)
2
medium tomatoes, chopped
1
cup cooked broccoli (250 mL)
1
cup canned, sliced mushrooms (250 mL)
Zucchini
noodles made from 4 peeled zucchini (I used the angel-hair spaghetti setting)
Alfredo Sauce: In skillet, add cream cheese,
butter and cream; stir until melted. Add
Parmesan cheese and keep stirring until smooth.
If the sauce separates, place in food processor or blender and blend
until creamy and smooth.
Chicken Veggie Medley: In large
skillet in half olive oil, stir-fry half of the chicken until white and no
longer pink inside. While cooking,
sprinkle chicken with seasoning salt.
Repeat with remaining oil and chicken pieces. Set aside.
In skillet, fry onion in 1 tbsp olive oil until caramelized. Add tomato and cook until softening. Add cooked broccoli and mushrooms and
stir-fry until warm. Add chicken and
stir-fry until getting warm. In a
casserole dish with lid, in microwave oven, cook zucchini noodles a couple of minutes on high;
drain. Pour Alfredo Sauce over chicken mixture, stirring to combine well and
heat through. Serve over zoodles.
Helpful Hint: My spiral slicer which I
bought from Amazon.com has two settings, one for angel hair “pasta” and one for
a thicker, curly pasta shape.
Yield: 5 servings
1
serving
599.9 calories
32.5 g protein
48.2 g fat
7.8
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: