Chicken Alfredo with Zoodles is the perfect Low-Carb Gluten-Free dish for a family dinner. It also makes a great choice when you’re having company. It is rich, creamy, and satisfying. The recipe for the Alfredo sauce is very simple but if you don’t feel like tackling it, feel free to use a jarred sauce. If you are using a store bought sauce, just remember to check the ingredients as some contain sugar. The Alfredo sauce can be made ahead of time, though you may need to add some milk when you reheat it to thin it out a bit.
I hate to waste anything, so I take the seedy center of the zucchini, but it up, and pulverize it in the food processor. I freeze the resulting glop and add it to soups and stews later. Or I forget to label it, can’t identify it in it’s frozen form, and think, “What the heck is this?!?” Then I toss it on the compost pile.
Chicken Alfredo With Zoodles reheats will, and makes a nice lunch the next day, too. But the zucchini does not freeze well, so plan on eating it all within a couple of days.
To make this meal vegetarian friendly, simple substitute 2 16-ounce packages firm tofu cut into cubes for the chicken.