Nutrition Facts

Instructions

• STEP 1

  Wash the zucchini and mushrooms. Trim the zucchini ends and using a julienne peeler (or regular peeler) peel into noodle-like sticks; transfer to a large bowl. Thinly slice the mushrooms; transfer to a small bowl. Peel and mince the garlic; transfer to a small bowl.

  • 2 medium zucchini squash
  • ¼ lb white mushrooms
  • 3 cloves garlic

• STEP 2

  Heat a sauté pan over medium heat.

• STEP 3

  Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

  • ½ lb chicken breasts, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Melt butter in the sauté pan and swirl to coat bottom. Add chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.

  • ½ tbsp butter, unsalted

• STEP 5

  Coarsely grate ½ cup of Parmesan.

  • 2 oz Parmesan cheese

• STEP 6

  Once the chicken has been removed, melt remaining butter in the sauté pan. Add the garlic and cook until fragrant, 15-30 seconds.

  • 2 tbsp butter, unsalted

• STEP 7

  Add the sliced mushrooms and cook, stirring occasionally, until softened, 2-3 minutes.

• STEP 8

  Add the cream and bring to a simmer. Stir in the cheese, salt, and pepper.

  • 4 fl oz (½ cup) heavy cream
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  Add the zucchini noodles to the sauce and gently toss until well coated.

• STEP 10

  Slice the chicken crosswise on an angle.

• STEP 11

  To serve, place fettuccine alfredo in a bowl or on a plate, top with chicken, and garnish with freshly ground pepper. Enjoy!