Description
A healthy and delicious twist on traditional Alfredo, made with chicken and zucchini noodles, perfect for Whole30 diets.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 lb chicken breast, diced
- 1 cup coconut milk
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and cook for an additional minute.
- Pour in coconut milk and stir in nutritional yeast, salt, and pepper.
- Let the sauce simmer for 5 minutes until slightly thickened.
- Add spiralized zucchini and toss to coat in the sauce.
- Cook for an additional 2-3 minutes until the zoodles are tender.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier version, add red pepper flakes.
- Make sure to use Whole30 compliant coconut milk.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg