Mike's Incredible Zoodle Fettuccine Alfredo with Chicken

Ingredients

• 2 cups boiling water
• 1 ½ quarts cold water
• 4 chicken breasts, cut into strips
• 6 zucchini
• 2 tablespoons salt
• 1 tablespoon oil, or as needed
• 9 tablespoons butter
• 6 cloves garlic
• 1 ½ cups heavy cream
• 10 ounces grated Parmesan cheese
• 1 teaspoon freshly cracked black pepper, or to taste
• ½ cup halved grape tomatoes, or to taste

Step 1

Mix some kosher salt into a big bowl of boiling water until it dissolves. Then add cold water and toss in the chicken strips. Let them chill in the fridge for 30 minutes to an hour. When ready, drain the chicken and pat it dry.

Step 2

Use a mandoline to slice the zucchini into thin rounds about 1/8-inch thick. Cut those rounds into strips that look like fettuccine noodles. Put the zucchini in a bowl and sprinkle with 2 tablespoons of salt, making sure they’re well coated. Let them sit for about half an hour to soften up.

Step 3

Heat some oil in a skillet over medium heat and cook the chicken until it’s nicely browned all over and no longer pink inside—this should take around 5 to 7 minutes. Once cooked, move the chicken to a bowl and set it aside.

Step 4

In the same skillet, crank the heat to high and add the butter. Smash the garlic straight into the pan and then pour in the cream, bringing it all to a boil. Turn the heat down to medium-low and stir in the Parmesan cheese, whisking until it’s melted and smooth, about 2 minutes. Season with some pepper.

Step 5

Add the zucchini noodles to the skillet and cook them for a minute or two, stirring gently to coat them in the sauce. Then, toss the chicken back in and warm everything through for another minute. Give it all a good mix to combine the flavors.

Step 6

Taste and adjust with salt and pepper if needed. Finally, garnish with some fresh tomatoes before serving.