
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.
Serves:
Ingredients
- 4pcszucchinispiralized
- 2pcsripe avocadoslarge
- 2clovesgarlic
- 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
Instructions
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Prepare zoodles first with your zoodle maker. Set aside.
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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.
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Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until sauté until beginning to change color.
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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.
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Pour the avocado sauce over the top and stir through until warmed.
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Serve with extra parmesan cheese and mixed herbs.
Nutrition
- Calories:Â 554.84kcal
- Fat:Â 35.28g
- Saturated Fat:Â 7.41g
- Trans Fat:Â 0.15g
- Monounsaturated Fat:Â 19.11g
- Polyunsaturated Fat:Â 5.97g
- Carbohydrates:Â 28.22g
- Fiber:Â 11.95g
- Sugar:Â 10.24g
- Protein:Â 37.13g
- Cholesterol:Â 85.47mg
- Sodium:Â 1283.20mg
- Calcium:Â 425.43mg
- Potassium:Â 1807.42mg
- Iron:Â 9.62mg
- Vitamin A: 218.11µg
- Vitamin C:Â 70.75mg
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