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Fettizucchini Alfredo with Grilled Chicken

Since axing grains from my diet over the past few years, I don’t much miss grain-based products. But damn, there are some times that I just really want a nice bowl of warm, comforting noodles. Curcubitas to the rescue! Using this totally rad OXO julienne peeler, you can make noodles out of zucchini or summer squash. Choose small to medium fruit, and just use the outter flesh — stop when you hit the seed core else your zoodles will fall apart.

This recipe definitely isn’t Whole 30 compliant, and it’s paleo status depends if you do dairy (I usually don’t). But it’s definitely gluten free and low carb. The best part — you can gorge on the vegetables with no guilt! Cuz they’re vegetables!

2 servings

2 grilled chicken breasts, cut into strips
4 medium zucchini, julienned
1 knob butter
2 T olive oil
Heavy pinch of salt
1/4 C grated Parmesean
2 T heavy cream

1. Heat large skillet over medium heat. Meanwhile, julienne the zucchinis.
2. Add olive oil and butter to pan; swirl. Add zoodles and dose with a heavy pinch of salt or two. Toss to coat. Cover the pan and let it cook, 5-8 minutes. Give it a stir every minute or two — you don’t want them to brown or turn to mush.
3. When sufficiently noodle-like, turn off the heat and add cream, Parm and chicken. Toss and let it sit for a minute for the goodness to soak in and the chicken to warm up.
4. Eat while making happy slurping sounds.

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