Mike's Epic Zoodle Fettuccine Alfredo with Chicken

1. 1

   Mix kosher salt with boiling water in a large bowl, stirring until dissolved. Add cold water and the chicken strips. Refrigerate for 30 minutes to 1 hour. Drain and pat the chicken dry before cooking.

2. 2

   Using a mandoline, slice the zucchini into 1/8-inch-thick slices. Cut the slices into strips about the width of fettuccine. Put the zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Let sit for 30 minute to soften.

3. 3

   Heat oil in a skillet over medium heat. Add the chicken and cook until browned on all sides, no longer pink inside, and the juices run clear, 5 to 7 minutes. Move the cooked chicken to a bowl.

4. 4

   Add butter to the same skillet over high heat. Crush the garlic directly into the skillet. Pour in the cream and bring to a boil. Lower the heat to medium-low and add the Parmesan cheese. Whisk constantly until completely melted, about 2 minutes. Add pepper. Add the zucchini strips to the skillet and cook, stirring, for 1 to 2 minutes.

5. 5

   Return the cooked chicken to the skillet and cook until heated through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.

• Calories 850.94 kcal High
• Protein 58.87 g Good Source
• Carbs 24.12 g Moderate
• Total Fat 57.61 g High
• Saturated Fat 33.91 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 247.88 mg High
• Sodium 1117.04 mg High
• Fiber 10.54 g Good Source
• Sugar 13.75 g High
• Added Sugar 9.95 g Moderate
• Calcium 746.35 mg Good Source
• Iron 3.63 mg Good Source
• Potassium 847.73 mg Moderate
• Vitamin A 282.04 mcg_rae Good Source
• Vitamin C 61.4 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄