A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes.
Ingredients
- 1/3 cup kosher salt
- 2 cups boiling water
- 1 ½ quarts cold water
- 4 chicken breasts, cut into strips
- 6 zucchini
- 2 tablespoons salt
- 1 tablespoon oil, or as needed
- 9 tablespoons butter
- 6 cloves garlic
- 1 ½ cups heavy cream
- 10 ounces grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper, or to taste
- ½ cup halved grape tomatoes, or to taste
Directions
Step 1
Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
Step 2
Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
Step 3
Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
Step 4
Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
Step 5
Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.
Editor’s Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 692 | |
% Daily Value * | |
Total Fat57g | 73% |
Saturated Fat34g | 169% |
Cholesterol212mg | 71% |
Sodium8314mg | 361% |
Total Carbohydrate9g | 3% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein37g | |
Vitamin C23mg | 117% |
Calcium613mg | 47% |
Iron2mg | 9% |
Potassium603mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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