Low-carb chicken alfredo dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken breasts
02 -
Salt and pepper to taste
03 -
1 teaspoon paprika
04 -
½ teaspoon garlic powder
05 -
2 tablespoons olive oil, divided
06 -
2 cloves garlic, minced
07 -
1 pound zucchini, spiralized into noodles
08 -
⅓ cup sour cream
→ Garnishes
09 -
Grated parmesan cheese
10 -
Red chili flakes
11 -
Fresh chopped parsley
# Instructions:
01 -
Slice the chicken breasts into strips. Season them with salt, pepper, paprika, and garlic powder until evenly coated.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is shimmering, add the chicken strips and cook for 3-5 minutes on each side until they're golden and the internal temperature reaches 165°F. Set aside to rest.
03 -
In the same pan, sauté the minced garlic until it becomes fragrant. Add the spiralized zucchini noodles and cook just until they reach al dente texture - they should still have a slight crunch. Be careful not to overcook or the pan will become too watery.
04 -
Stir in the sour cream until everything is well combined and heated through. Plate the zucchini noodles, top with the cooked chicken strips, and finish with a sprinkle of grated parmesan, chili flakes, and fresh parsley.
# Notes:
01 -
This low-carb version of Chicken Alfredo uses zucchini noodles instead of pasta, making it a healthier option that still satisfies.
02 -
If you don't have a spiralizer, you can buy pre-cut zucchini noodles from most grocery stores or use a knife to cut thin strips.
03 -
Pat the zucchini noodles dry with paper towels before cooking to reduce excess moisture.
04 -
For a richer sauce, add extra parmesan cheese.
05 -
Always wash zucchini thoroughly before spiralizing, as you'll keep the skin on.