Spicy Keto Chicken Alfredo with Zoodles

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Spicy Keto Chicken Alfredo

With Zoodles

We ❤️ zoodles, yes we do! We ❤️ zoodles, how ‘bout YOU? We love them for many reasons, they’re keto, they aren’t going to spike our blood sugar, they have a bit of crunch, and when covered in a cheesy pasta sauce they make us say mmmmmm. This spicy recipe also pairs beautifully with a nice red Zinfandel.

I (Bridgette) typically am not a fan of chicken breasts because I ate them so much as kid (over cooked, dry as a bone, etc. etc.) I have no interest in them now that I am adult AF. Still love you, mom & dad. They also are a very lean cut of meat, and lean meats just aren’t my thing. Also, #DYK out of all sources of animal protein chicken is the least nutrient dense? I always knew I loved ribeyes for a reason. But, this recipe is a delicious, easy staple that makes me wonder why people aren’t eating keto just like me. Like, if you can eat this way AND it’s healthy… why wouldn’t you?

Savory, satisfying and a keto twist on a classic dish. It’s also a best practice to mix up the animal proteins you eat to diversity the profiles of fat you’re getting

This recipe comes from our friend over at Keto In The City, but of course we had to put our own spin on it.

Ingredients:

2 chicken breasts

2 large zucchini

1 teaspoon Italian seasoning

4 tablespoons butter

2 oz cream cheese

1 cup parm cheese

1 garlic clove

1 tablespoon chili-garlic sauce

1/2 teaspoon cayenne pepper

1 tablespoon bacon grease

Salt to taste

To cook zoodles: 1 tablespoon oil/fat of your choice (we used bacon grease)

Kitchen Gadgets:

Searing the chicken post sous vide

Searing the chicken post sous vide

Dehydrating the zoodles

Dehydrating the zoodles

Process:

  1. Season chicken with S&P; cook as you prefer (grill, cast iron, baked, sous vide, etc. etc.)

  2. While chicken is cooking, wash zucchini, trim ends, and cut in quarters horizontally

  3. Spiralize zoodles and toss liberally with salt to dehydrate them - let sit for 10-15 minutes

  4. Wring out water from zoodles with a paper towel so the water isn’t released when you cook them, resulting in watery zoodles. EW.

  5. In a small sauce pan combine remaining ingredients over low heat until sauce blends and thickens

  6. Cook zoodles in skillet with your oil, until the texture is to your liking. If you cooked chicken in skillet, use same skillet for added flavor.

  7. Serve zoodles, top with chicken and sauce



Squeeze ‘em baby.

Squeeze ‘em baby.