Avocado and Chicken Alfredo Zoodles (Zucchini Noodles)
I can’t tell you how often I crave pasta… I’m sure I have dreams about it. Since I know that overdosing on creamy pasta is more so on the indulgent end of ‘healthy eating,’ I wanted to find a recipe that would be nutrient-packed without compromising the creaminess or flavours of classic alfredo pasta. Although I make and eat my creamy pasta from time to time, I also love this Avocado and Chicken Alfredo Zoodles recipe because it’s delicious, packed with veggies, and it’s on the lighter side yet still filling and satisfying.This recipe is incredible. I used a few recipes to pull mine off but don’t worry I’ll pass on all the goods. Read below to find out how our nutriFoodie kitchen made this delicious, scrumptious, nutritious and dream-a-licious bowl of goodness featuring our favourite ingredients.Get your spiralizer or peeler and get your zucchini spiralized – zucchini noodles = zoodles (brilliant!) I got my spiralizer from Superstore for less than $25.If zoodles aren’t going to cut it for you, try making pasta with my homemade Italian pasta recipe (no pasta machine required)! The avocado alfredo pairs so well with it.
Ingredients
- 2 zucchini
- 7 chicken thighs or 2 breasts
- 2 tbsp fresh basil chopped
- 2 large avocados or 4 small
- 1 ½ cup low-fat dairy milk or almond milk
- ½ cup low-fat parmesan cheese grated
- 2-3 cloves garlic
- 2 tbsp chili oil spilt
- 1 tbsp sundried tomatoes
- 1 tsp lime juice
- Salt & pepper to taste
- Sliced Almonds for garnish; optional
Instructions
- 1. Heat up the grill; high temperature.
- 2. Season chicken with salt and pepper.
- 3. Grill chicken thighs for 7 minutes on each side (or large breasts for 10-15 minutes on each side). Here’s a chart for more guidelines on cooking different cuts of chicken.
- 4. In a food processor or blender, add in milk, avocado, cheese, garlic, lime juice, salt, and 1 Tbsp of the chili oil. Blend for 2 minutes until super silky smooth. Taste and adjust based on your preference. For me, I love garlic and used all 3 cloves for a super garlicky sauce.
- 5. Pre-heat a pan over medium heat with 1 Tbsp of chili oil.
- 6. Spiralize the zucchini into long noodles.
- 7. On each plate that you are going to be serving the meal in, placed some zoodles and microwaved them for 90 minutes on high. When done, remove and strain water. The longer they sit, the more water will come out.
- 8. Toss in cooked chicken, sundried tomato and sauce in the pan. Mix very gently until they’re well combined and the sauce starts gently bubbling. This should indicate that the flavours have come together and it’s ready to serve (always taste it before serving… like a chef!)
- 9. Mix in the fresh basil.
- 10. Spoon sauce over each plate of zoodles (don’t forget to strain any water first).
- 11. Top with extra fresh basil and sliced almonds for crunch.
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