What you need:
- 4 large zucchinis (Peeled and cut like spaghetti – using a vegetable peeler) or you can use spaghetti squash
- 1 cup of broccoli florets
- 2 tsp. olive oil
- 200g chicken breast (cut in cubes)
- 2 clove of garlic mined
- 2 tbsp. oat flour
"Alfredo" Sauce
- ½ cup unsweetened almond milk
- ½ cup water
- 2 cloves garlic
- 1 tsp. Italian seasoning
- 1 tsp. Bill's Best Chik'nish Seasoning (or other broth mix)
- ¼ tsp. salt (optional)
- Black pepper - to taste
- 2 tbsp. cornstarch - MIXED WITH 2 tbsp. water
What you do:
Make the pasta:
1. Using a vegetable peeler, peel zucchini into long strips and place in a large bowl. Set aside
Make the sauce:
2. Combine almond milk, garlic, water, seasonings, and broth mix in small saucepan over medium heat. Bring to boil and then add the cornstarch/water mixture, stirring constantly until thickened. Set aside
Make the chicken:
3. Meanwhile, heat oil in a large pan over medium heat and add the chicken, broccoli and garlic and cook for 3-5 minutes.
4. Once the chicken is golden brown on all sides, add the flour, salt and black pepper and stir to coat. Cook fully.
5. Add Alfredo sauce, stirring it constantly. Simmer for 1-2 minutes until the sauce bubbles.
Bring it together:
6. Pour the sauce and chicken mixture over the zucchini strips. Toss together until evenly combined.
Makes 2 servings.
Nutrient breakdown per serving:
- Calories: 409
- Fat: 10
- Carbs: 49
- Protein: 37
- Fiber: 13