Zucchini alfredo with grilled chicken

By Pagingdrstarling

Makes 6-8 servings

Per 1/6 Recipe: 427 Calories; 33g Fat; 27g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

Per 1/8 Recipe: 321 Calories; 25g Fat; 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Ingredients

• 2 pounds zucchini
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 8 ounces cream cheese, softened
• 3/4 cup heavy cream
• 2 ounces freshly grated parmesan cheese, 1/2 cup
• Pepper, about 1/4 teaspoon
• Pinch nutmeg
• 1/2 teaspoon garlic powder
• Salt, to taste
• Pinch fresh parsley, minced, optional
• 3-4 boneless chicken breasts, seasoned, grilled and cubed

Preparation

Step 1

Cut the zucchini into thin "pasta" sized strips. Heat the oil in a large nonstick skillet on medium heat. Sauté the zucchini and garlic until the zucchini is tender, but not mushy. Season to taste with salt. Transfer to a serving bowl, cover and keep warm. In same skillet, heat the cream cheese on medium-low heat, stirring until melted and smooth. Gradually blend in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir over low heat until smooth and creamy, thinning with water until thick but pourable. Add the cubed chicken and stir to coat with the sauce. Serve over zucchini "pasta".