Low Carb Pesto Alfredo Zoodles with Chicken & Mushrooms Recipe
Prep Time
30 minutes
Total Time
45 minutes
Yield
10
servings
Ingredients
- 8 oz mushroom (sliced)
- 2 tablespoons olive oil
- to taste salt and pepper
- 6 boneless chicken thigh (skinless)
- 10 cups zucchini noodles / "zoodles" (or about 6 medium zucchinis, spiralized)
- 1½ cup heavy cream (up to 2 cups, for extra sauce.)
- 2 teaspoons garlic paste
- ¼ cup pesto (up to ½ cup, for more flavor.)
- ½ cup Parmesan cheese
- 1 dash xanthan gum (optional)
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
7
g
Protein
17
g
Fat
24
g
Calories
284
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Instructions
- Preheat oven to 350 degrees F.
- Grill chicken thighs and cut them into strips.
- Slice mushrooms and saute them in olive oil, salt, and pepper. Set aside.
- Lay parchment paper on cookie sheet. Spread zoodles on the cookie sheet and drizzle with olive oil. Sprinkle zoodles with salt and pepper.
- Bake for 30 minutes prior to assembling dish to help remove some of the excess water.
- Put heavy cream in a sauce pan.
- Add garlic paste and reduce sauce by ⅓, until it looks a little thicker.
- Add pesto and Parmesan cheese. Stir to combine.
- Add a dash of xanthan gum and stir if you want to thicken the sauce a little bit. (optional)
- Place zoodles, mushrooms, and chicken in 9 x 13 pan. Pour sauce over all and serve warm.