ArcaMax

To make “noodles” out of zucchini you need a contraption called a “spiralizer.” You can order them online, or buy one in a kitchen store. They are very inexpensive and super easy to use. If you don’t want to buy one you can make this dish with just zucchini slices but that would defeat the noodle technique.

Servings: Serves 2

Ingredients:

¾ of a pound of chicken tenders
Your favorite meat rub (optional). I use Special Shit (sorry -- that’s what it’s called). That gives me sort of a southwestern feel to the chicken. Any meat rub will work or you can just do yours plain.
1 medium zucchini (about a foot long and 3-inch in diameter) turned into noodles with a spiralizer
2 tbl of olive oil
¾ cup of whipped cream cheese
3 Tbl of sour cream
1/3 cup of grated parmesan cheese
A whisper of cayenne (optional)

Instructions:

In a saute pan, add one tablespoon of the olive oil. Begin to heat it to medium high. Add your chicken tenders. If you are going to sprinkle them with meat rub you can do that now. Just sprinkle the top side.

Cook the chicken tenders, turning after three minutes. In about six minutes they should be done. Just make sure all of the pink is gone. Set them aside.

While the chicken is cooking you can also make your sauce. In another medium pan heated to medium, add the other Tbl of olive oil. Put in your spiral noodles. Saute them for about three to five minutes to loosen them up and cook them. Remove the noodles from the saucepan and put them into a bowl. Continue making the sauce in the same pan by adding the whipped cream cheese and the sour cream. Stir them together to mix them up and get them all melty. Add the parmesan. If you want a little heat to the dish, add the cayenne. If it’s a bit thick for you, you can thin the sauce with a bit of cream, milk or even water. Then transfer this to the bowl with the noodles and mix it all in. You want the noodles coated. Then add your meat on top and serve.

My husband does not crave chicken alfredo but he loved this!

Enjoy!
Cheers,
Zola