Chicken Alfredo Skillet with Mushrooms

Name: Chicken Alfredo Skillet with Mushrooms and Zucchini Ribbons
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 250 Grams of Mushroom; 30 Grams of Parmesan; 1 Piece of Shallots; 1 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 200 ML of Cooking cream; 100 ML of Water; 1 Piece of Chicken stock cube; 3 Piece of Small zucchini; 15 Grams of Fresh parsley; 1 Piece of Lemon; 1 Tsp of Black pepper

and Zucchini Ribbons

This low carb skillet takes inspiration from fettuccine Alfredo! We use zucchini ribbons to imitate the pasta.

72 Reviews

Cals 642 · Prot 64 · Carbs 27 · Fat 32

Low Carb

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.

72 Reviews

Cals 642 · Prot 64 · Carbs 27 · Fat 32

Low Carb

Ingredients

Skillet

Chicken breast

400 Grams

Mushroom

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2670 / 642
Fats (g)	31.5
of which saturated (g)	20.4
Carbohydrates (g)	27
of which sugars (g)	9.4
Fibers (g)	6.1
Proteins (g)	63.9
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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!

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.

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 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!

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.