How To Make Avocado Alfredo Zoodles With Chicken Tomatoes
Prepare a delicious yet no guilt pasta with this alfredo zoodles recipe. It’s rich and creamy without using any cream. A decadent and healthy meal in one.
- 2pcsripe avocadoslarge
- ¾parmesan cheese
- 1½cupskim milkor almond milk to lower calorie count
- Saltto season
- 1tbsptomato oilreserved sun dried
- 1tsplemon juice
- 500gchicken breastcubed
- ¾cupsun dried tomatoes in oildrained and oil reserved
- parmesan cheeseto garnish
- Mixed Italian herbsto garnish
Prepare zoodles first with your zoodle maker. Set aside.
Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil, and lemon juice in a food processor bowl. Process until smooth and creamy for (about 2 minutes. Set aside.
Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until sauté until beginning to change color.
Add sun-dried tomatoes and fry together with the chicken until chicken is browned. Add the zoodles; mix through chicken and tomatoes, and allow to cook through for 3 to 5 minutes, or until just beginning to soften.
Pour the avocado sauce over the top and stir through until warmed.
Serve with extra parmesan cheese and mixed herbs.
- Calories: 554.84kcal
- Fat: 35.28g
- Saturated Fat: 7.41g
- Trans Fat: 0.15g
- Monounsaturated Fat: 19.11g
- Polyunsaturated Fat: 5.97g
- Carbohydrates: 28.22g
- Fiber: 11.95g
- Sugar: 10.24g
- Protein: 37.13g
- Cholesterol: 85.47mg
- Sodium: 1283.20mg
- Calcium: 425.43mg
- Potassium: 1807.42mg
- Iron: 9.62mg
- Vitamin A: 218.11µg
- Vitamin C: 70.75mg
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