Chicken Alfredo over Zoodles

• Meat

  • 3 lb Chicken breast

• Produce

  • 2 tsp Garlic

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Baking & Spices

  • 1 1/2 tsp Black pepper
  • 1 Garlic salt
  • 1 Italian seasoning
  • 1/2 tsp Xanthan gum

• Dairy

  • 5 tbsp Butter, salted
  • 1/2 cup Cottage cheese
  • 1 cup Heavy whipping cream
  • 3/4 cup Parmesan cheese, grated

• Other

  • Prepared zoodles for serving (see Note below

Found on briana-thomas.com

Description

Ingredients

• 5 T salted butter
• 2 tsp. crushed garlic
• 1½ tsp. black pepper
• 3 lb. chicken breast, cut into bite-sized pieces
• ¾ cup unsweetened almond milk (or carton coconut milk for a nut free version)
• ½ cup cottage cheese
• ½ tsp. xanthan gum
• 1 cup heavy whipping cream
• ¾ cup grated parmesan cheese (green can kind)
• Italian seasoning
• Garlic salt
• Prepared zoodles for serving (see Note below)

Directions

• Heat the butter in an electric skillet. Add the garlic and black pepper and sauté until the butter is browned. Add the chicken and sauté until just cooked through.
• Meanwhile, blend the almond milk, cottage cheese, and xanthan gum until smooth. When the chicken is done, add the blended mixture, cream, and parmesan and simmer until heated through and the cheese is melted. Do not let the sauce come to a boil.
• Garnish the chicken alfredo with Italian seasoning and serve over zoodles. Provide garlic salt for individual seasoning. Yields 9-10 servings