Chicken Zucchini Alfredo

Entrees | 0 comments

Shared By: 2018 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 3 large zucchini
  • 2 Tablespoon extra-virgin olive oil, divided
  • 3/4 pounds chicken breast
  • kosher salt
  • Freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, finely minced
  • 3/4 cup half-and-half (or whole milk)
  • 4 oz cream cheese
  • 1/2 cup freshly grated Parmesan (plus more for serving)
  • 1/4 cup fresh chopped parsley

Directions:

  • Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
  • In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
  • Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
  • Fold in cooked chicken, zucchini pappardelle and parsley.
  • Serve immediately.

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