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Chicken Alfredo Zoodle Bake


  • 1 1/2 pounds boneless skinless Foster Farms® Simply Raised chicken breasts
  • 4 medium zucchini, spiralized
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 1/4 cups Parmesan cheese, grated and divided
  • Kosher salt
  • Fresh cracked black pepper
  • Freshly grated nutmeg
  • 1/2 cup sundried tomatoes, rough chopped
Chicken Alfredo Zoodle Bake


  1. Preheat oven to 350 degrees.
  2. Heat a grill, or grill pan, to medium-high heat. Pat the chicken breasts dry, season with salt and pepper, and grill for 3 to 4 minutes per side, or until no pink remains in the middle. Remove from heat and allow to cool.
  3. Heat the olive oil in a large saute pan over medium heat. Add garlic and saute one minute.
  4. Add the heavy cream and bring to a simmer. Add the cream cheese and whisk until the cream cheese melts.
  5. Reduce the heat to low and let the sauce cook for 10 to 15 minutes until thickened, then whisk in 1 cup of the parmesan cheese. Season with salt, pepper, and nutmeg to taste.
  6. Meanwhile, place the zoodles in a microwave-safe bowl uncovered and cook on high, for 3 minutes. Transfer the zoodles to a colander lined with paper towels and gently squeeze out any moisture from the zoodles. Set aside.
  7. Add the sundried tomatoes, chicken, and zoodles to the sauce. Toss to combine well. Pour mixture into a 2-quart baking dish. Sprinkle with the remaining parmesan cheese. Bake uncovered for 15 minutes.

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