Easy Chicken Alfredo with Zoodles (Clean Eating & Anti-Inflammatory Recipe!)

SO fast + SIMPLE, this makes for a perfect weeknight dinner in a flash!

Seriously, you can be eating this in about 15-20 minutes from now.

Makes 4 servings

Ingredients:

• 4 small, fresh crisp zucchini, spiralized into zoodles (get the Spiralizer I use on Amazon here)
  
• 4 small chicken breast fillets
  
• 2 Tbsps avocado oil, or olive oil, divided
  
• 2 fresh garlic cloves, minced
  
• 1 tsp chili flakes, or to taste
  
• sea salt and fresh ground black pepper, to taste
  
• 1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy
• option (but the small amount of cream cheese is pretty awesome here)

Instructions:

Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.

Heat 1 Tablespoon oil in a large saute pan over medium heat.

Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center.

Set aside on a plate to rest for a few minutes, then slice.

Gently pat dry zucchini noodles with paper towels.

Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.

Add zucchini noodles into your hot pan and saute for about 2 minutes.

Add in cream cheese, chili flakes into the hot pan and stir gently to combine.

Season with sea salt and pepper to taste.

Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.

Serve immediately and enjoy!

❤Rachel This is such a fun way to enjoy pasta while you’re Eating Clean! Remember to tag me @CleanFoodCrush in your creations 🙂 

Easy Chicken Alfredo with Zoodles

Category Dinner

Ingredients

• 4 small, fresh crisp zucchini, spiralized into zoodles (https://cleanfoodcrush.com/spiralizer)
• 4 small chicken breast fillets
• 2 Tbsps avocado oil, or olive oil, divided
• 2 fresh garlic cloves, minced
• 1 tsp chili flakes, or to taste
• sea salt and fresh ground black pepper, to taste
• 1.5 ounces organic cream cheese at room temperature, OR you may use 1.5 ounces of coconut cream for a non-dairy option (but the small amount of cream cheese is pretty awesome here)

Instructions

1. Place zucchini noodles on paper towels and sprinkle with a tiny bit of sea salt.
2. Heat 1 Tablespoon oil in a large saute pan over medium heat.
3. Add in chicken breasts then season with sea salt and pepper. Cook for about 4-5 minutes on each side, or until just cooked through and no longer pink in the center.
4. Set aside on a plate to rest for a few minutes, then slice.
5. Gently pat dry zucchini noodles with paper towels.
6. Add remaining oil to the pan and cook the minced garlic for 1 minute, until fragrant.
7. Add zucchini noodles into your hot pan and saute for about 2 minutes.
8. Add in cream cheese, chili flakes into the hot pan and stir gently to combine.
9. Season with sea salt and pepper to taste.
10. Dish up zucchini noodles equally onto 4 plates, and add sliced chicken on top.
11. Serve immediately and enjoy!

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

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