If you are a visual learner like me and would like to see how easy it is to make this dish. You will notice in the video that I switched to a larger pot once I realized that it wasn’t all going to fit. I should always listen to Julia Child’s advice and start with a larger pot than I think I will need. Thankfully, I realized that I needed a larger pot before I seared the chicken! If you swap out the chicken for mushrooms, this recipe works well as a vegetarian main dish.
Alfredo Sauce
- ½ cup (1 stick) unsalted butter
- 1 teaspoon finely chopped garlic, or cloves from ½ head roasted garlic
- 2 ounces (¼ cup) cream cheese, softened
- 0.33 cup chicken bone broth, store-bought or homemade
- ½ cup grated Parmesan cheese (about 2 ounces)
For Serving
- 1 recipe Zoodles, or 2 (7-ounce) packages Miracle Noodles, prepared following package instructions
How to Make It
- Cut the chicken into 1-inch pieces and season with the salt. Heat the coconut oil in a large cast-iron skillet over medium-high heat. Once hot, sear the chunks of chicken on all sides until golden brown, about 5 minutes per side.
- Lower the heat to medium and add the butter and garlic to the pan. Cook until the chicken is cooked through, about 5 minutes more.
- Add the softened cream cheese to the pan and whisk until the cream cheese is melted and combined. Add the broth and Parmesan cheese and continue whisking until the sauce is smooth. Simmer for about 3 minutes to allow the flavors to develop. The flavors will open up if you simmer it longer.
- Serve over Zoodles or Miracle Noodles.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 468 kcal Calories from Fat: 381.6 kcal |
|
% Daily Value*
|
| Total Fat 42.4 g 121% |
Trans Fat 0.0 g |
carbohydrates 1.1 g 1% |
Protein 21.3 g 43% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |