Sun-dried tomatoes and chicken in an avocado alfredo over zoodles. a wonderful dinner with no guilt.
A healthy avocado alfredo sauce made without cream makes the dish rich, thick, and creamy. Low in carbohydrates, healthy fats, and utterly wonderful.
Even non-veg enthusiasts will adore this dish, which is loaded with chicken and sun-dried tomatoes. Make it dairy-free; the decision is yours.
Avocado Alfredo Zoodles are very full because of the ideal ratio of protein, good fats, and minimal carbs!
Depending on the zoodle machine you use, making this takes a total of 10 to 15 minutes. Once your zoodles are prepared, cooking is completed so quickly that you’ll be eating before you realize it.
Some of you have requested that the cream in the Creamy Sun Dried Tomato + Parmesan Chicken Zoodles be replaced with a healthier one.
I had to test that substitution for these because avocado is currently all the rage among Paleo, LCHF, and pretty much everyone on a health kick!
Avocado Alfredo Zoodles (Pinterest)Here is the video on my YouTube channel if you would rather see how to make it.
A zoodle maker is where it all begins. You can use an Inspirilizer or even a Julienne Peeler instead of the Veggetti that I use.
If you use avocados in place of the heavy cream in classic alfredo, the sauce will be lovely, rich, and smooth.
Along with the customary freshly grated parmesan cheese, almond or skim milk, and a tiny bit of lemon juice to keep the sauce from browning—completely optional but it gives the dish a lovely flavor boost—are all good additions. PLUS! The sun-dried tomato oil you save aside after cooking them provides incredible added flavor.
Two minutes of processing in a food processor!
And you’ll have the finest sauce you’ve ever had with avocado in the end.
Add your zoodles and cook for a further 3-5 minutes, or until they just start to soften, after combining your chicken and sun-dried tomatoes and the sun-dried tomatoes have started to release their lovely rustic flavors.
Any longer than that, the zucchini will start to release a lot of water from the heat of the pan.
Your “alfredo” sauce should now be added. Get ready to be astounded!
Incredible, creamy, light, and healthy.
For a truly opulent meal, spread this sauce over spaghetti!
INGREDIENTS
- 4 medium-sized zucchini, spiralized
Avocado Alfredo Sauce:
- 2 large ripe avocados
- 2 cloves garlic
- 3/4 cup freshly grated parmesan cheese
- 1 1/2 cups skim milk (or almond milk to lower calorie count)
- Salt to season
- 1 tablespoon reserved sun-dried tomato oil
- 1 teaspoon lemon juice (optional to prevent avocado browning)
Chicken:
- 1 tablespoon reserved sun-dried tomato oil
- 500 g | 1 lb chicken breast fillets (or thighs), cubed
- 3/4 cup (150g | 5 oz) sun-dried tomatoes in oil, drained and oil reserved
- Extra parmesan cheese to garnish
- Mixed Italian herbs to garnish (oregano, basil, parsley) — adjust to your tastes
Avocado Alfredo Zoodles (Pinterest)INSTRUCTIONS
- First, make zoodles with your zoodle maker (I use Veggetti). Place aside.
- In a food processor dish, combine the avocados, garlic, parmesan cheese, milk, salt to taste, oil, and lemon juice. Process till creamy and smooth (about 2 minutes). Place aside.
- In a nonstick skillet or pan that has been warmed, add the saved oil. Cook the chicken in a pan until the color starts to change. Sun-dried tomatoes should be added and cooked alongside the chicken until the chicken is browned. Add the zoodles, combine with the chicken and tomatoes, and simmer for 3–5 minutes, or until the zoodles are just starting to soften (do not cook them for too long or the zucchini will release a lot of water). Then, pour the warmed avocado sauce over everything and stir well.
- Add more parmesan cheese and fresh herbs before serving.