Chicken Alfredo with Zucchini Noodles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut chicken breast into thin strips, cutting longer pieces in half for bite-sized pieces.

Season chicken with 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and salt and pepper to taste.

Mix the seasoning into the chicken on the cutting board.

Trim both ends of the zucchini to prepare for spiralizing.

Select straight zucchinis for easier spiralizing.

Use a spiralizer to create zucchini noodles, cranking in a clockwise motion until done.

Heat 1 tablespoon of olive oil in a skillet over medium heat until hot.

Add chicken strips to the skillet and cook for 3-5 minutes on each side until browned and cooked through, checking for an internal temperature of 165°F.

Remove chicken from the skillet and let it rest on a plate.

Add zucchini noodles to the same skillet without wiping it out to retain flavor.

Sauté zucchini noodles for 1-2 minutes until al dente, being careful not to overcook them.

Mince 2 cloves of garlic and add to the skillet with the zucchini noodles, sautéing until fragrant.

Add 1/3 cup of sour cream to the skillet, reducing the heat to low to melt and infuse the sour cream into the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens