Zucchini Chicken Alfredo

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I’m kind of on a roll featuring recipes with ingredients I never really liked. Shrimp, zucchini… now cauliflower. I mean, who knew you could do things with it that wouldn’t leave it tasting bland, mushy, and/or bitter? It is the perfect base for all kinds of creamy dishes… and this “alfredo” sauce is so very similar in taste to the canned stuff my mom used to serve.

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Zucchini Chicken Alfredo

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings4 people

Ingredients

Equipment

Instructions

  • Preheat the oven to 400 degrees F. Place the squash cut-side down on a foil-lined baking sheet and bake for 1 hour or until the flesh can easily be shredded with a fork.
  • Meanwhile, heat the oil in a large pot over medium heat and cook the chicken through, stirring occasionally, about 10 minutes.
  • Combine the cauliflower and broth in the pot over medium-high heat and bring to a boil.Cover and cook until the cauliflower is tender, about 10 minutes.
  • Combine all ingredients except the squash and chicken in a blender and process until smooth.
  • Layer the squash and chicken on plates, cover with sauce, and garnish with bacon and parsley to serve.

Nutrition

Calories: 529kcal | Carbohydrates: 27g | Protein: 45g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 1798mg | Potassium: 1188mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2000IU | Vitamin C: 132.8mg | Calcium: 100mg | Iron: 4.3mg

4 Comments

  1. Do you have to cook spaghetti squash?

    1. Yes. It’s a hard winter squash, like pumpkin. It can be baked whole at 400F for about an hour, then cut in half, seeded, and shredded into “spaghetti” with a fork.

  2. Is the bacon put in the blender as well?

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