Chicken Alfredo Skillet with Mushrooms

and Zucchini Ribbons
This low carb skillet takes inspiration from fettuccine Alfredo! We use zucchini ribbons to imitate the pasta.
445 Reviews
Cals 638 · Prot 64 · Carbs 28 · Fat 31
Low-Carb
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35 min
Chicken Alfredo Skillet with Mushrooms and Zucchini Ribbons
This low carb skillet takes inspiration from fettuccine Alfredo! We use zucchini ribbons to imitate the pasta.
445 Reviews
Cals 638 · Prot 64 · Carbs 28 · Fat 31
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Skillet
Chicken breast
400 Grams
Chestnut mushrooms
250 Grams
Parmesan 4*
30 Grams
Shallots
1 Piece
Garlic cloves
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cooking cream 4*
200 ML
Water
100 ML
Chicken stock cube 4*5*9*15*
0.5 Piece
Small zucchini
3 Piece
Fresh parsley
15 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Chop the mushrooms. Grate the Parmesan. Peel and finely chop the shallots and garlic.
Tip! Use a garlic crusher if you have one to save time and get super finely chopped garlic!
Fry mushrooms

2 Fry mushrooms

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt. Cook for 5 min or until golden brown. Transfer to a plate and return the pan to a medium-heat with a second drizzle of oil.
Simmer

3 Simmer

Once hot, add the shallots with a pinch of salt and cook for 3 min. Add the garlic and cook for 1 min further. Add the cream, measured water and the crumbled 0.5/0.5/1 stock cube. Bring the sauce to a simmer and add the whole chicken breasts. Cover the pan with a lid and simmer for 10 min, flipping the chicken halfway.
Tip! Poaching the chicken in the sauce saves on washing up, and is a healthy alternative to frying!
Prep zucchini

4 Prep zucchini

Meanwhile, peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Finely chop the parsley leaves. After 10 min, add the zucchini ribbons to the pan. Cover with a lid and cook, for a final 2 min or until the chicken is cooked through and the zucchini is tender.
Finish sauce

5 Finish sauce

Add the mushrooms, Parmesan and half of the parsley to the sauce and toss. Add a squeeze of lemon juice and season to taste with salt and pepper.
Serve

6 Serve

Divide the chicken Alfredo among plates. Garnish with the remaining parsley.
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