Fettuccine Alfredo is the ultimate comfort food, which is why it’s my preferred birthday meal request from my mom year after year (a gluten free version served with chicken parm of course).
This summer, I came up with a healthier twist on this Italian classic — with this low-carb version highlighting seasonal veggies. You’ll love this naturally gluten free Chicken Broccoli Alfredo with Zucchini Noodles for family dinner night.
Chicken Broccoli Alfredo with Zucchini Noodles
Ingredients
*makes about 4 servings
- Package of zucchini noodles (or make your own) *I like to salt & let sit on pan with paper towel to reduce water
- 1 lb chicken breast, grilled or sautéed (I love to marinate with lemon juice, olive oil and Chicken Shit seasoning)
- Head of broccoli, cut into florets and coated with olive oil & sea salt
- butter or olive oil for cooking
- 3/4 cup half and half
- 1-2 cloves garlic
- 1/2 cup coconut or almond milk, unsweetened
- ~1 cup freshly grated parmesan cheese
- cornstarch or gluten free flour for thickening
- juice of 1/2 lemon
- large handful fresh parsley, chopped
- salt and pepper to taste
How to Prepare Your Dish
- Marinate chicken a few hours before preparing. Cook your preferred way, either on the grill or sautéed with olive oil.
- Preheat oven to 400, and roast broccoli florets for 20 minutes
- In the meantime, in a medium pot heat butter or olive oil with minced garlic for a few minutes. Add in cream and milk and bring to a low simmer. Slowly mix in fresh parmesan cheese, and continue to stir as sauce thickens. Depending on consistency, you can add in a small amount of cornstarch or gluten free flour of choice.
- When sauce gets to desired consistency, whisk in fresh parsley and lemon juice. Set aside
- In a separate skillet, sauté zucchini noodles with olive oil for a few minutes until tender
- Top zucchini noodles with Alfredo sauce, chicken and broccoli florets, add add fresh parsley and parmesan cheese for garnish before serving. Enjoy!
