A noodle-free zucchini and chicken dish with a garlicky homemade Alfredo sauce garnished with tomatoes.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.

  • Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.

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

  • Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.

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

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

692.3 calories; 37.1 g protein; 9.4 g carbohydrates; 212 mg cholesterol; 8314 mg sodium. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I used frozen zucchini noodles which eliminated the need to sprinkle salt on the zuchinni noodles before cooking. The dish was very good if you are on a low carb eating plan. Read More