Prep Time: 20 minutes
Servings: 4
Why You’ll Love This Recipe:
- Creamy and satisfying without excess calories
- Uses zucchini noodles for a low-carb option
- Quick, one-pan meal
Ingredients:
- 2 boneless, skinless chicken breasts, sliced
- 2 cups zucchini noodles (zoodles) or whole wheat pasta
- 1 cup unsweetened almond milk
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add chicken slices and cook until golden brown and fully cooked, about 5-7 minutes per side. Remove from pan and set aside.
- In the same skillet, add garlic and sauté for 1 minute.
- Pour in almond milk and bring to a gentle simmer.
- Stir in the cornstarch mixture and whisk continuously until the sauce thickens.
- Add Parmesan cheese, salt, pepper, and nutmeg, stirring until smooth.
- Toss in the zucchini noodles or pasta and coat them with the sauce.
- Slice the cooked chicken and place it on top of the Alfredo.
- Serve immediately, garnished with extra Parmesan if desired.
Tips & Variations:
- Substitute almond milk with regular milk for a richer taste.
- Add sautéed mushrooms or spinach for extra nutrients.
- Use grilled shrimp instead of chicken for a seafood variation.
