Avocado Alfredo Zoodles with Chicken and Sun Dried Tomatoes

4 steps

Updated at: Wed, 16 Aug 2023 16:52:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories505.8 kcal (25%)

Total Fat29.3 g (42%)

Carbs25.1 g (10%)

Sugars9.6 g (11%)

Protein40.3 g (81%)

Sodium640.7 mg (32%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4zucchini

medium-sized, spiralized

Avocado Alfredo Sauce

2avocados

large, ripe

2cloves garlic

¾ cupparmesan cheese

freshly grated

1 ½ cupsskim milk

or almond milk to lower calorie count

salt

to season

1 tablespoonssun dried tomato oil

reserved

1 teaspoonlemon juice

optional to prevent avocado browning

Chicken

1 tablespoonsun dried tomato oil

reserved

1 poundchicken breast fillets

or thighs, cubed

¾ cupsun dried tomatoes in oil

drained and oil reserved

parmesan cheese

to garnish

mixed italian herbs

to garnish, oregano, basil, parsley, adjust to taste

Instructions

Step 1

Prepare zoodles first with your zoodle maker. Set aside.

Step 2

Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil and lemon juice in a foo processor bowl. Process until smooth and creamy (about 2 minutes). Set aside.

Step 3

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 util chicken is browned. Add the zoodles; mix through chicken and tomatoes; and allow to cook through for 3-5 minutes, or until just beginning to soften (don't leave them too long or a lot of water will be released from the zucchini). Pour the avocado sauce over the top and stir through until warmed.

Step 4

Sere with extra parmesan cheese and mixed herbs.