Today’s dish isn’t much like the original recipe. It is “inspired by” the clipping, but there are several significant differences: I don’t have a Dutch oven, I added strips of chicken, and I substituted spiral-sliced yellow squash and zucchini instead of using actual fettuccine noodles. The “thick” slice produced by my Veggetti slicer makes a pretty good pasta substitute!
Finding ways to make recipes low-carb is a challenge on several fronts. In recipes like this, which have a thick sauce, the biggest issue is water content. Vegetables tend to release liquid, where rice and noodles would absorb it. I’m still working on ways to alleviate this issue. I’ve had decent results with roasting vegetables, and less success with salting them. For this recipe, I chose to blanch the spiral-sliced vegetables in boiling water for 2 minutes, and then drained them onto paper towels. This did reduce the volume of released liquid, but the sauce still became thinner than I wanted. Perhaps next time, I’ll skip the “pasta” altogether and simply toss the alfredo sauce with a selection of primavera vegetables. :)
- 5-6 medium yellow squash and zucchini, spiral-sliced and boiled for 2 minutes
- 1 pound boneless skinless chicken breast, sliced into chunks
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup butter
- 3/4 cup heavy whipping cream
- 3/4 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
In a medium skillet, combine the sliced chicken, garlic powder, salt, and black pepper, and sauté over medium heat until thoroughly cooked.
In a large saucepan, melt the butter over medium-low heat.
Whisk in the heavy whipping cream, and heat gently to a simmer.
Add the Parmesan cheese, and whisk until thick and creamy.
Remove from heat, and toss with the chicken and spiral-sliced vegetables.
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