Lighter Chicken Alfredo with Zucchini Noodles



5 medium zucchini, spiralized

1 tbsp. olive oil

2 chicken breasts, cubed or sliced

1/2 tsp. each sea salt, garlic powder, oregano, thyme, black pepper

1/4 tsp. paprika


For the sauce:

2 cloves garlic, minced

1 small shallot, minced

2 tbsp. butter

2 tbsp. flour

1/2 tsp. thyme

1/4 tsp. oregano

1  3/4 cups milk

1/2 cup chicken broth

1/4 cup Parmesan cheese

parsley, salt and pepper to taste



1. After spiralizing the zucchini, cook it in a bit of oil until it is softened, but not too mushy.  In a small bowl, sift the sea salt, paprika, garlic powder, oregano, thyme and black pepper.  Coat the chicken with the spices and then cook the chicken in a saucepan.

2. To make the alfredo sauce, in a saucepan put the 2 tbsp. of butter and melt.  Add the garlic and shallots, cooking until they are fragrant.  Slowly add the flour and stir until it is mixed.  Stir in the milk and stock, whisk it until there are no lumps.  Season with salt, pepper, oregano and thyme. Then add in the Parmesan cheese and let it cook for 5 minutes until it thickens.

3. When it is all complete, place the zucchini noodles down, top with chicken and then sauce.  Add more parsley, salt and pepper if desired.


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