Servings: 4 Preparation Time: 20 minutes Cooking Time: 20 minutes
3 zucchini, ends trimmed
3 tablespoons Butter Olive Oil, divided
2 boneless, skinless chicken breasts, chopped into cubes
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
3 cloves garlic, minced
Florets from 1 head of cauliflower
1 teaspoon minced garlic
1/2 cup milk
1/3 cup grated Parmesan cheese (optional)
Using a spiralizer, turn the zucchini into thin noodles.
Add 1 tablespoon Sweet Butter Olive Oil and zucchini noodles to a pan over medium high heat. Sauté the noodles for about 2 minutes, just until al dente. Remove the noodles from the pan and place in a bowl, covered to keep warm.
Add 2 tablespoons of Sweet Butter Olive Oil in the same pan over medium heat. Once the pan is warm, add the chicken, salt, pepper, and garlic and cook until the garlic is beginning to brown and the chicken is cooked through, about 7 minutes. Remove the chicken from the pan and place in the bowl with noodles, covered to keep warm.
Cauliflower Alfredo Sauce:
Bring a pot of water to a boil and add the cauliflower florets to the water. Let the florets cook until fork-tender, about 8 minutes. Drain but reserve 1 cup of boiled water. Remove the florets to a plate and cover with foil to keep them warm.
Return the cauliflower pot to the stove and add the butter and garlic. Cook until the garlic has a sweet smell, not browned (usually around only 30 seconds or so).
Return the cauliflower florets to the pot with the garlic and butter. Add one cup of previously boiled water, the milk, salt and pepper, and blend with an immersion blender for a few minutes until the sauce is completely smooth.
(If you do not have an immersion blender, you can add the ingredients to a blender instead; just make sure your lid is on tight).
Add more liquid if you like the sauce to be thinner.
If you would like to add cheese, add it now and mix together with a spoon until the cheese is completely melted.
Place your zoodles and chicken and top with the cauliflower sauce.
Recipe Credit: Natalie Copeland, Flavored Fork