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The Complete Keto Diet Cookbook For
Beginners. Quick & Easy Recipes For Busy
People On The
Keto-friendly Chicken Alfredo with Zucchini Noodles
Ingredients:
● 2 medium-sized zucchinis
● 2 boneless, skinless chicken breasts
● 2 tablespoons olive oil
● 4 cloves garlic, minced
● 1 cup heavy cream
● 1 cup grated Parmesan cheese
● 1/2 teaspoon dried Italian seasoning
● Salt and pepper to taste
● Fresh parsley, chopped (for garnish)
Instructions:Using a spiralizer or vegetable peeler, create zucchini noodles from the
zucchinis. Set aside.Season the chicken breasts with salt and pepper on both sides. In a
large skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts
until browned and cooked through, about 6-8 minutes per side. Remove the chicken
from the skillet and set aside.In the same skillet, add the remaining tablespoon of olive
oil and minced garlic. Sauté for about 1 minute until fragrant.Reduce the heat to low and
pour in the heavy cream. Stir well to combine with the garlic. Let the cream simmer for a
few minutes until it thickens slightly.Stir in the grated Parmesan cheese and Italian
seasoning. Continue to cook on low heat, stirring frequently until the cheese melts and
the sauce is smooth and creamy. Season with salt and pepper to taste.Return the
cooked chicken breasts to the skillet and coat them with the Alfredo sauce. Cook for an
additional 2-3 minutes to heat the chicken through.In a separate non-stick skillet, add a
little olive oil and heat over medium-high heat. Add the zucchini noodles and sauté for
2-3 minutes until they are just tender but still crisp.Serve the chicken Alfredo over the
zucchini noodles. Garnish with fresh parsley and additional grated Parmesan cheese if
desired.
Scan the QR code to get a FREE copy of the full E-BOOK

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The Complete Keto Diet recipe guideline.

  • 1. The Complete Keto Diet Cookbook For Beginners. Quick & Easy Recipes For Busy People On The Keto-friendly Chicken Alfredo with Zucchini Noodles Ingredients: ● 2 medium-sized zucchinis ● 2 boneless, skinless chicken breasts ● 2 tablespoons olive oil ● 4 cloves garlic, minced ● 1 cup heavy cream ● 1 cup grated Parmesan cheese ● 1/2 teaspoon dried Italian seasoning ● Salt and pepper to taste ● Fresh parsley, chopped (for garnish)
  • 2. Instructions:Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis. Set aside.Season the chicken breasts with salt and pepper on both sides. In a large skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.Reduce the heat to low and pour in the heavy cream. Stir well to combine with the garlic. Let the cream simmer for a few minutes until it thickens slightly.Stir in the grated Parmesan cheese and Italian seasoning. Continue to cook on low heat, stirring frequently until the cheese melts and the sauce is smooth and creamy. Season with salt and pepper to taste.Return the cooked chicken breasts to the skillet and coat them with the Alfredo sauce. Cook for an additional 2-3 minutes to heat the chicken through.In a separate non-stick skillet, add a little olive oil and heat over medium-high heat. Add the zucchini noodles and sauté for 2-3 minutes until they are just tender but still crisp.Serve the chicken Alfredo over the zucchini noodles. Garnish with fresh parsley and additional grated Parmesan cheese if desired. Scan the QR code to get a FREE copy of the full E-BOOK