Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes
Zucchini noodles tossed in a creamy avocado Alfredo sauce with rich sun dried tomatoes.
Foto: Cafe DelitesIngredients
- 4 zucchini (medium, spiralized)
- 2 avocados (large ripe )
- 2 cloves garlic
- 3/4 cup parmesan cheese (freshly grated)
- 1 1/2 cups skim milk (or almond milk to lower calorie count)
- 1 pinch salt (to season)
- 1 tablespoons sun dried tomato oil
- 1 teaspoon lemon juice (optional to prevent avocado browning)
- 1 tablespoon sun dried tomato oil
- 1 pound chicken breast fillets (or thighs, cubed)
- 3/4 cup sun dried tomatoes in oil ( drained and oil reserved)
- 1 handful parmesan cheese (to garnish)
- 1 pinch Italian herbs (to garnish, oregano, basil, parsley - adjust to your tastes)
Steps
Prepare zoodles first with your zoodle maker (I use a Veggetti). Set aside.
Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil and lemon juice in a food processor bowl. Process until smooth and creamy (about 2 minutes). Set aside.
Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until it begins to change colour. Add sun dried tomatoes and fry together with the chicken until chicken is browned. Add the zoodles; mix through chicken and tomatoes; and allow to cook through for 3-5 minutes, or until just beginning to soften (don't leave them too long or a lot of water will be released from the zucchini). Pour the avocado sauce over the top and stir through until warmed.
Serve with extra parmesan cheese and mixed herbs.
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