- Zucchini 3 large (courgette)
- Extra-virgin olive oil 2 tbsp, divided
- Chicken breast 3/4 lb.
- Salt • 1 kcal
- Freshly ground black pepper
- Italian seasoning 1 tsp.
- Cloves Garlic 2, finely minced
- Milk 3/4 cup • 49 kcal
- Cream Cheese 4 oz.
- Parmesan 1/2 cup, freshly grated
- Parsley 1/4 cup, fresh chopped
If you love pasta but are doing a low-carb diet, you don’t need to miss out on your favorite dishes – this clever recipe for chicken zucchini Alfredo uses wide strips of zucchini (courgette) as a substitute for pappardelle pasta.
The chicken is coated in a mixture of Italian herbs and seasoning, before being pan-fried, sliced, and served on a bed of zucchini coated in a delicious cream cheese and garlic sauce.
Make zucchini “pasta”
Using a vegetable peeler, peel the zucchini lengthwise to create long and fine strips. Lay flat on a paper towel-lined baking sheet until ready to use.
Heat 1 tablespoon oil in a large skillet or frying pan over medium heat. Season both sides of chicken breasts with salt, pepper, and Italian seasoning.
Put the chicken breasts in the pan, and cook until no longer pink in the middle – 10-12 minutes per side (depending on how large the chicken breasts are).
Transfer to a cutting board and allow to rest before slicing into strips.
Add remaining tablespoon of olive oil to the skillet. Add garlic and cook gently for about 1 minute, then milk 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, around 3 to 5 minutes.
Fold in the zucchini pappardelle and parsley. Top with slices of cooked chicken, and serve immediately.
* If you don’t have Italian seasoning, you can make your own:
1 ½ tsp dried oregano
1 tsp dried marjoram
1 tsp dried thyme
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried sage
Mix together all the herbs until well combined, then use immediately or store in a sealed container.