Wednesday, July 4, 2012
Chicken Alfredo Veggie Medley
This was an incredibly tasty, creamy-delicious meal. I used to make it with Dreamfields pasta, but now that we’re gluten-free, this was great and I didn’t miss the pasta at all. I loved the zucchini noodles. I made them by peeling the zucchini and using my simple spiral slicer. (Jen)
8 oz cream cheese (250 g)
1/2 cup butter, melted (125 mL)
1/2 cup heavy cream (125 mL)
1/3 cup Parmesan cheese (75 mL)
Chicken Veggie Medley:
1/4 cup olive oil, divided (60 mL)
4 boneless, skinless chicken breasts,
cut into bite-sized pieces
Seasoning salt, to taste
1 tbsp olive oil (15 mL)
1/2 cup chopped onion (125 mL)
2 medium tomatoes, chopped
1 cup cooked broccoli (250 mL)
1 cup canned, sliced mushrooms (250 mL)
Zucchini noodles made from 4 peeled zucchini (I used the angel-hair spaghetti setting)
Alfredo Sauce: In skillet, add cream cheese, butter and cream; stir until melted. Add Parmesan cheese and keep stirring until smooth. If the sauce separates, place in food processor or blender and blend until creamy and smooth.
Chicken Veggie Medley: In large skillet in half olive oil, stir-fry half of the chicken until white and no longer pink inside. While cooking, sprinkle chicken with seasoning salt. Repeat with remaining oil and chicken pieces. Set aside.
In skillet, fry onion in 1 tbsp olive oil until caramelized. Add tomato and cook until softening. Add cooked broccoli and mushrooms and stir-fry until warm. Add chicken and stir-fry until getting warm. In a casserole dish with lid, cook zucchini noodles a couple of minutes on high; drain. Pour Alfredo Sauce over chicken mixture, stirring to combine well and heat through. Serve over zoodles.
Helpful Hint: My spiral slicer which I bought from Amazon.com has two settings, one for angel hair “pasta” and one for a thicker, curly pasta shape.
Yield: 5 servings
32.5 g protein
48.2 g fat
7.8 g net carbs