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RECIPE
13 INGREDIENTS7 STEPS45MIN

Chicken Alfredo Zoodle Bake

5.0
2 Ratings
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592 Saved
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This chicken alfredo zoodle bake is a hearty, simple and low-carb dinner that comes together in one pan with lots of veggies!

45MIN

Total Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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3 Tbsp
Olive Oil , divided
1 lb
diced into small chunks
2 pinches
Salt , divided
1 jar
(12 oz)
drained and chopped small
4 oz
Cremini Mushrooms , thinly sliced
1
Onion , diced
4 cloves
Garlic , minced
1 cup
1 cup
Chicken Stock
4
spiralized, about 20 ounces zucchini noodles
1/4 cup
Parmesan Cheese , freshly grated
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Nutrition Per Serving
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CALORIES
632
FAT
20.2 g
PROTEIN
57.3 g
CARBS
68.3 g

Directions

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Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Get out a large skillet with deep sides. Heat 1 tablespoon of Olive Oil (1 tablespoon) in the skillet over medium-high heat and season Boneless Skinless Chicken (1 pound) 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 Mushroom (4 ounce), Onion (1), and Garlic (4 clove) 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 (2 tablespoon) to the pan and whisk in All-Purpose Flour (3 tablespoon) until it becomes golden and pasty. Slowly pour in Milk (1 cup) and Chicken Stock (1 cup) until you have a smooth sauce.
Step 5
Season the sauce with Dried Parsley (1 teaspoon) 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 (1/4 cup) 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!

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Nutrition Per Serving
Calories
632
% Daily Value*
Fat
20.2 g
26%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
128.9 mg
43%
Carbohydrates
68.3 g
25%
Fiber
13.7 g
49%
Sugars
42.5 g
--
Protein
57.3 g
115%
Sodium
288.0 mg
13%
Vitamin D
0.1 µg
0%
Calcium
312.6 mg
24%
Iron
9.6 mg
53%
Potassium
4056.1 mg
86%
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