Zucchini Chicken Alfredo

Zucchini Chicken Alfredo


serves 4

  • 1 lb. organic boneless skinless chicken breast, no antibiotics or hormones used, sliced into strips
  • 4 slices bacon, nitrate-nitrite free
  • 3 large zucchini, spiralized
  • 2 tbsp Kerrygold butter
  • 1 tbsp minced garlic
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • Himalayan sea salt to taste
  • 1/4 cup white cooking wine
  • 1 tsp corn starch
  • 1/2 cup parmesan cheese
  • 15 oz. can full fat coconut milk

Boil a large pot of water. Meanwhile, cook bacon in a skillet until crispy. Remove bacon and place on paper towel, then cook chicken in the same skillet with the bacon grease until cooked through, seasoning with salt and pepper. Remove chicken and set aside. Melt butter in skillet over medium-high heat and add minced garlic and cook until it browns. Add coconut milk, spices, cooking wine, and corn starch. Mix in parmesan cheese and let cook for 3-4 minutes and turn heat to low to keep warm. Crush bacon into pieces and add it to the Alfredo sauce. Blanch spiralized zucchini in boiling water for 2-3 minutes, remove and drain excess water. Plate zucchini and and add sauce and chicken on top. Serve immediately.

Nutritional Information: Total Calories 471, Total Fat 32g, Carbohydrates 11g, Sugars 6g, Dietary Fiber 3g, Protein 36g, Sodium 648mg, excellent source of phosphorous, selenium, vitamin B6, and niacin

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