Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes

• Gluten free

• Meat

  • 953 2/3 g Chicken breast

• Produce

  • 2 Avocados, large ripe
  • 2 cloves Garlic
  • 1 Italian herbs, Mixed
  • 4 Zucchini, medium-sized

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Salt to season

• Oils & Vinegars

  • 2 tbsp Reserved sun dried tomato vegetable oil
  • 3/4 cup Sun dried tomatoes in oil, drained and oil reserved

• Dairy

  • 3/4 cup Parmesan cheese
  • 1 Parmesan cheese
  • 1 1/2 cups Skim milk

Found on cafedelites.com

Description

Ingredients

• 4 medium-sized zucchini, spiralized
• 2 large ripe avocados
• 2 cloves garlic
• ¾ cup freshly grated parmesan cheese
• 1½ cups skim milk (or almond milk to lower calorie count)
• Salt to season
• 1 tablespoons reserved sun dried tomato oil
• 1 teaspoon lemon juice (optional to prevent avocado browning)
• 1 tablespoon reserved sun dried tomato oil
• 500 g | 1 lb chicken breast fillets (or thighs), cubed
• ¾ cup (150g | 5 oz) sun dried tomatoes in oil, drained and oil reserved
• Extra parmesan cheese to garnish
• Mixed Italian herbs to garnish (oregano, basil, parsley) -- adjust to your tastes

Directions

• Prepare zoodles first with your zoodle maker (I use a Veggetti). 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 (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 colour. 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 3-5 minutes, or until just beginning to soften (dont 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.
• Serve with extra parmesan cheese and mixed herbs.

Nutrition