Chicken Alfredo Zoodle Bake

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

45 mL

Olive Oil , divided

455 g

Boneless Skinless Chicken

diced into small chunks

2 pinches

Salt , divided

1 jar
(12 oz)

Sun-Dried Tomatoes

drained and chopped small

115 g

Cremini Mushrooms , thinly sliced

1

Onion , diced

4 cloves

Garlic , minced

25 g

All-Purpose Flour

240 mL

Milk

240 mL

Chicken Stock

as needed

Dried Parsley

4

Zucchini

spiralized, about 20 ounces zucchini noodles

20 g

Parmesan Cheese , freshly grated

Cooking Instructions

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Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (15 mL) in the skillet over medium-high heat and season Boneless Skinless Chicken (455 g) with Salt (1 pinch) . Brown the chicken until it starts to to develop some color and is cooked through.

Step 3

Transfer it to a plate, then add Sun-Dried Tomatoes (1 jar) , Cremini Mushrooms (115 g) , Onion (1) , and Garlic (4 cloves) to the pan. Let them cook and get fragrant for about 3 to 4 minutes, then transfer them to the plate with the chicken.

Step 4

Add Olive Oil (30 mL) to the pan and whisk in All-Purpose Flour (25 g) until it becomes golden and pasty. Slowly pour in Milk (240 mL) and Chicken Stock (240 mL) until you have a smooth sauce.

Step 5

Season the sauce with Dried Parsley (as needed) and Salt (1 pinch) . Keep whisking it for a couple of minutes until it starts to bubble and thicken a little.

Step 6

Return the chicken and veggies to the pan and also add in Zucchini (4) . Stir everything well, then sprinkle the Parmesan Cheese (20 g) on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.

Step 7

Serve immediately and enjoy!