23 May Zucchini Alfredo
Zucchini Alfredo
- 3 large zucchinis
- 2 tbsp extra-virgin olive oil, divided
- 1 large chicken breast
- Freshly ground Himalayan salt
- Freshly ground black pepper
- 1 tsp Italian mixed herbs
- 2 cloves garlic, finely minced
- ½ cup cream
- ½ cream cheese
- ½ cup freshly grated Parmesan (plus more for serving)
- ¼ cup fresh chopped parsley
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 saute pan or large frying pan over medium-high heat, heat 1 tablespoon of oil. Season both sides of 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 pan. Add garlic and cook until fragrant, about 1 minute, then add cream 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.
