Chicken Alfredo with Zucchini Ribbons

Published on in Recipes

Being #NSNG, I missed chicken Alfredo SO FREAKING MUCH.

But then I realized…why don’t I just swap out the fettuccini for zucchini ribbons which are flat instead of spaghetti-like (and they’re so much easier to make!


You literally just peel the zucchini with a peeler until the core resembles a long rectangle shape. And you can cut that up and put it in something else or you can chuck it. I won’t judge!

Then just pat the ribbons really well to soak up extra moisture. In fact, I’ve found it best to leave them wrapped in a few paper towels until you’re ready to toss in the Alfredo.)

Ingredients

  • 6 strips of bacon
  • 1 1/2 pounds chicken tenders
  • 3 large zucchini
  • 1/2 medium onion, chopped
  • 1/4 cup chicken broth
  • Sauce
  • 2 1/2 tablespoons almond flour
  • 2 1/2 tablespoons cold water
  • 2 tablespoons butter
  • 1 1/3 cup cold milk
  • 1 pinch nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 grated Parmesan

 

 

 

The Meat

Directions

  1. Cook 6 strips of bacon until crispy, set aside.
  2. Cook seasoned (s/p) chicken tenders, until golden brown.
  3. Add chicken broth to the pan and cover with lid for a few minutes to seal in the savory chicken flavor.
  4. Remove chicken, cut into small pieces, set aside.
  5. Sauté onions until soft and translucent, add garlic and finish sautéing.

The Sauce

I used this recipe from Genius Kitchen as a guideline but found the sauce to be a bit too thin and soupy so I thickened it up by making the base a roux with a little coconut flour. You can use almond flour too, but beware of almond MEAL. TOO GRAINY! Here’s a video that helped me a lot – Thank you, Gordon Ramsay!

 

For those who are anti-video (or anti-Gordon Ramsay heaven forbid) here’s the gist:

  1. Directions

  2. Take about 2.5 tablespoons of almond flour and mix it with with about 2.5 tablespoons of cold water and mixed it into a paste. 
  3. Add about 2 tablespoons of butter and melted that over a low heat, while mixing in the doughy concoction.
  4. Add cold whipping cream a third at a time and vigorously whisk it together.
  5. Once it starts to thicken, add s/p and a pinch of nutmeg.
  6. Sir that in and then mix in the Parmesan, continuing to whisk so it gets all melty and gooey!

The Big Finish

Toss in the now cooked onions, garlic, chicken and bacon and let simmer a bit in the sauce.

Then toss in the raw zucchini ribbons so everything is nice and coated and serve immediately! (I sprinkled on some freshly cut parsley for color and that nice fresh flavor too!)

Fun fact! Did you know that authentic Alfredo sauce is just butter and Parmesan mixed with a bit of the starch water from the cooked pasta? These days, Alfredo is thought to be more like a Mornay sauce, which is a Bechamel but with cheese. Now go forth and impress all your snobby culinary friends!

Bon appetite!!

 

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