I made this super simple Chicken Spinach Alfredo last night. My sauce broke because I was in a hurry and experimenting but it still tasted good. There are low carb alfredo sauces out there from what I hear, also. I've just never tried any of them.
So to start, I marinated some boneless skinless chicken breasts in olive oil and lemon juice for about 30 minutes. My single portion of this dish only used about half a breast. I have written the recipe for 4 servings so you'll need two good sized breasts. I seasoned with salt and pepper and grilled the chicken on our outside wood pellet grill. Then I chopped it into bite sized pieces.
For the chicken:
- 2 6-8 oz. boneless skinless chicken breast, marinated, grilled & chopped (Marinade: 2 Tbs lemon juice, 2 Tbs EVOO)
I heated my oil in a non stick pan over med-hi heat. Then I spiralized my noodles right into the pan, seasoned and sauted until they were tender.
For the noodles:
- 3-4 medium zucchini
- 2 Tbs EVOO
- Salt & pepper
My sauce... Let's just say it still needs a little work. The ingredients were spot on, but my technique was off. Pretty sure I just had the heat too high and added the cream too fast and that's why it broke. Oh well, it still tasted fabulous. It's always an experiment around here! Give it a try and let me know if yours comes out better. You can find the recipe I followed loosely for the sauce here. I also added about a 1/2 cup chopped baby spinach at the end. Gotta get those leafy greens!
My ingredients for the sauce:
- 1 Tbs bacon fat (YUM)
- 2 cloves garlic, grated
- 1 cup heavy cream
- 1/2 cup Parmesan & Asiago cheese
- A pinch of nutmeg
- 1/2 cup chopped baby spinach
Then you just plate your noodles, add chicken and sauce on top of that and you're done! Even easier if you use store bought sauce!
ENJOY!!!
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