MIKE'S EPIC ZOODLE FETTUCCINE ALFREDO WITH CHICKEN

Mike's Epic Zoodle Fettuccine Alfredo with Chicken image

A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes.

Provided by Deana R Okun

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

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Ingredients

⅓ cup kosher salt
2 cups boiling water
1 ½ quarts cold water
4 chicken breasts, cut into strips
6 zucchini
2 tablespoons salt
1 tablespoon oil, or as needed
9 tablespoons butter
6 cloves garlic
1 ½ cups heavy cream
10 ounces grated Parmesan cheese
1 teaspoon freshly cracked black pepper, or to taste
½ cup halved grape tomatoes, or to taste

Steps:

Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 9.4 g, Cholesterol 212 mg, Fat 57.2 g, Fiber 1.6 g, Protein 37.1 g, SaturatedFat 33.7 g, Sodium 8314 mg, Sugar 3 g