Chicken Alfredo Skillet with Mushrooms

and Zucchini Ribbons
Calorie smart
Enjoy this low carb chicken Alfredo skillet which is as easy as it is delicious.
Cooking time: 35 min
Cals 461 · Prot 49 · Carbs 12 · Fat 21
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Chicken breast
400 Grams
Chestnut mushrooms
250 Grams
30 Grams
Vegetable oil
1 Tbsp
Cooking cream
100 ML
150 ML
Chicken stock cube
0.5 Piece
Garlic onion powder
4 Grams

Zucchini ribbons

Small zucchini
2 Piece
1 Piece
Black pepper
0.5 Tsp
Fresh parsley
15 Grams


1 Prep
Chop the chicken breast into bite-sized pieces. Chop the mushrooms. Grate the Parmesan.
2 Fry chicken
Heat a non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3-5 min on each side until golden and cooked through. Transfer to a plate and set aside. Return the pan to a medium heat with another drizzle of oil and the mushrooms. Cook for 5 min or until golden brown.
3 Start sauce
Add the cooking cream and measured water and the crumbled (0.5/0.5/1) stock cube. Add the garlic onion powder. Cook for 5 min or until slightly thickened. 
4 Zucchini ribbons
Meanwhile, peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons 
5 Finish chicken Alfredo
Add the zucchini ribbons to the pan and cook for 4 min. Return the chicken to the pan and cook for 2 more min further or until warmed through. Once the chicken is warmed through, remove the pan from the heat. Add the Parmesan and whisk until melted. Add a squeeze of lemon juice. 
6 Serve
Divide the chicken Alfredo among plates. Finish with a crack of pepper and tear the parsley over the top.
Tips for fussy eaters
Add cooked fettuccine instead of the zucchini.
Pro tip
Cover the pan with a lid while frying the chicken to avoid hot oil splashage!

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