Keto Chicken Alfredo with Zucchini Noodles and Roasted Asparagus

Allergens

Dairy, Eggs (in parmesan cheese)

Ingredients

• 4 medium zucchinis
• 1 lb boneless, skinless chicken breasts
• 1 bunch asparagus
• 4 cloves garlic
• 2 cups heavy whipping cream
• 1 cup grated parmesan cheese
• 3 tbsp unsalted butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Wash and trim the asparagus, then spread them out on a baking sheet. Drizzle with olive oil, salt, and pepper to taste. Roast for 15 20 minutes or until tender and slightly golden. Set aside.
2. While the asparagus is roasting, use a spiralizer or julienne peeler to transform your zucchinis into noodles. Set aside.
3. In a large skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute.
4. Add the chicken breasts to the skillet and cook for 5 7 minutes per side or until fully cooked. Remove from the skillet and let rest before slicing into strips.
5. To the skillet with the garlic and butter, add the heavy whipping cream and parmesan cheese. Stir constantly until the cheese has melted and the sauce has thickened. Season with salt and pepper to taste.
6. Add the zucchini noodles to the Alfredo sauce, stirring well to coat. Cook for 2 3 minutes or until tender but still slightly crisp.
7. To serve, divide the zucchini noodles among four plates, top with sliced chicken and roasted asparagus. Garnish with fresh parsley and enjoy!

Chef’s Insight

Using garlic-infused olive oil when sautéing the zucchini noodles will enhance their flavor and aroma.

Notes

Feel free to add additional seasonings like red pepper flakes or fresh basil to suit your taste preferences.