Mike's Epic Zoodle Fettuccine Alfredo with Chicken Popular Recipes

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Mike's Epic Zoodle Fettuccine Alfredo with Chicken

"A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes."

Ingredients :

• 1/3 cup kosher salt
• 2 cups boiling water
• 1 1/2 quarts cold water
• 4 chicken breasts, cut into strips
• 6 zucchini
• 2 tablespoons salt
• 1 tablespoon oil, or as needed
• 9 tablespoons butter
• 6 cloves garlic
• 1 1/2 cups heavy cream
• 10 ounces grated Parmesan cheese
• 1 teaspoon freshly cracked black pepper, or to taste
• 1/2 cup halved grape tomatoes, or to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H5M

• Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
• Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
• Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
• Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
• Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

Notes :

• Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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