• Prep Time: 10 MINS
  • Cooking Time: 30 MINS
  • Serves: 6

Chicken Alfredo Zoodle Bake

  • Recipe Submitted by on

 Ingredients List

  • 2 boneless skinless Foster Farms® Simply Raised chicken breasts
  • 4 medium zucchini, spiralized
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 tablespoons flour (I used chickpea flour)
  • 1 cup low sodium chicken stock
  • 1 cup milk (I used 2%)
  • 3/4 Parmesan cheese, grated and divided
  • Kosher salt
  • Fresh cracked black pepper
  • Freshly grated nutmeg
  • 1/2 cup sundried tomatoes, rough chopped

 Directions

Preheat oven to 350 degrees.
Heat a grill, or grill pan, to medium-high heat. Pat the chicken breasts dry, season with salt and pepper, and grill for 3 to 4 minutes per side, or until no pink remains in the middle. Remove from heat and allow to cool.
Meanwhile, Heat the olive oil in a large saute pan over medium heat. Add garlic and saute one minute. Sprinkle in the flour, and whisk for 1 to 2 minutes.
Slowly add the chicken stock and milk, whisking to combine until smooth. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then whisk in 1/2 cup parmesan cheese. Season with salt, pepper, and nutmeg to taste.
Add the sundried tomatoes, chicken, and zoodles to the sauce. Toss to combine well. Pour mixture into a 2-quart baking dish. Sprinkle with the parmesan cheese. Bake uncovered for 30 minutes.

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