Avocado Alfredo Zoodles With Chicken
Craving a creamy and nutritious meal? Try this Avocado Alfredo Zoodles With Chicken! It’s a perfect combination of tender zoodles and rich avocado sauce, topped with savory chicken and sun dried tomatoes. This easy weeknight dinner is not only delicious but also guilt-free. Make it tonight!
Equipment
- Grater
- Mixing Bowl
- Wooden Spoon
- Skillet
- Frying Pan
- Food Processor
Ingredients
- 4 medium zucchini spiralized
- 2 large avocados ripe
- 2 cloves garlic
- 3/4 cup parmesan cheese freshly grated
- 1 1/2 cups skim milk or almond milk to lower calorie count
- 1 pinch salt to season
- 1 tablespoon sun dried tomato oil
- 1 teaspoon lemon juice optional to prevent avocado browning
- 1 pound chicken breast fillets or thighs, cubed
- 3/4 cup sun dried tomatoes in oil, drained and oil reserved
- 1 handful parmesan cheese to garnish
- 1 pinch Italian herbs to garnish, oregano, basil, parsley - adjust to your tastes
Instructions
- First, prepare the zoodles. Use a spiralizer or a zoodle maker (I love using a Veggetti) to create beautiful strands of zucchini. Once spiralized, set them aside.
- In a food processor, combine the avocados, garlic, parmesan cheese, milk, salt, and lemon juice. Process until the mixture is smooth and creamy, which should take about two minutes. Set this luscious sauce aside.
- Next, heat a nonstick pan over medium heat and add reserved sun dried tomato oil. Once hot, add the cubed chicken and cook until it begins to change color and is no longer pink.
- Add the sun dried tomatoes to the pan. Stir to combine with the chicken and sauté until the chicken is browned and the tomatoes are heated through.
- Now, it’s time to introduce the zoodles! Add them to the pan and mix them with the chicken and tomatoes. Let them cook for about three to five minutes or until they begin to soften. Be careful not to overcook, as you don’t want the zucchini to release too much water.
- Finally, pour the avocado sauce over the warm zoodles, chicken, and tomatoes. Stir gently until everything is well coated and warmed through. You’ll see that beautiful green color coming to life!
- Serve immediately, garnishing with extra parmesan cheese and a sprinkle of mixed herbs like oregano, basil, or parsley. Enjoy!
Notes
- Don't rush the zoodles: Make sure not to overcook the zucchini noodles. They should be tender yet firm to maintain texture.
- Mix the sauce thoroughly: Ensure every strand of zoodle is coated with the creamy avocado sauce for the best flavor.
- Use fresh ingredients: Fresh parmesan cheese and ripe avocados make all the difference in taste.
- Experiment with flavors: Feel free to adjust the seasoning and herbs to suit your taste preferences.