Description
This chicken alfredo zoodle bake is such a hearty, simple and low carb dinner that all comes together in one pan with lots of veggies!
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 pound Boneless, Skinless Chicken Tenders, Diced Into Small Chunks.
- Salt As Needed
- 1 jar (12 Oz. Size) Sun-dried Tomatoes, Drained And Roughly Chopped
- 4 ounces, weight Cremini Mushrooms, Thinly Sliced
- 1 whole Onion, Diced Small
- 4 cloves Garlic, Minced
- 3 Tablespoons All-purpose Flour
- 1 cup Milk
- 1 cup Chicken Stock
- 1 teaspoon Dried Parsley
- 20 ounces, weight Zoodles, Spiralized From About 4 Zucchini
- ¼ cups Freshly Grated Parmesan Cheese
Preparation
Preheat oven to 350ºF and get out a large skillet with deep sides. Heat 1 tablespoon of olive oil in the skillet over medium high heat and season chicken with a generous pinch of salt. Brown chicken in the skillet until it starts to develop some color and is cooked through. Remove to a plate.
To the skillet, add sun-dried tomatoes, mushrooms, onion and garlic. Let them cook and get fragrant for about 3–4 minutes, then remove them to the plate with the chicken. Add remaining 2 tablespoons olive oil to the pan and whisk in flour until it becomes golden and pasty. Slowly pour in milk and chicken stock until you have a smooth sauce.
Season sauce with another generous pinch of salt and the dried parsley. Keep whisking it for a couple of minutes until it starts to bubble and thicken a little. Return the chicken and veggies to the pan. Add the zoodles. Stir everything well, then sprinkle the Parmesan on top. Let it bubble for a minute on the stove, then transfer it to the oven to bake for 15 minutes.
Serve immediately from the pan once it is done and enjoy!
