Mike's Epic Zoodle Fettuccine Alfredo with Chicken

Name: Mike's Epic Zoodle Fettuccine Alfredo with Chicken
Total time: 65
Yield: 6
Ingredients: ⅓ cup kosher salt; 2 cups boiling water; 1 ½ quarts cold water; 4 chicken breasts, cut into strips; 6 zucchini; 2 tablespoons salt; 1 tablespoon oil, or as needed; 9 tablespoons butter; 6 cloves garlic; 1 ½ cups heavy cream; 10 ounces grated Parmesan cheese; 1 teaspoon freshly cracked black pepper, or to taste; ½ cup halved grape tomatoes, or to taste

Recipe by Deana R Okun from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

6 servings

•

⅓ cup kosher salt
•

2 cups boiling water
•

1 ½ quarts cold water
•

4 chicken breasts, cut into strips
•

6 zucchini
•

2 tablespoons salt
•

1 tablespoon oil, or as needed

•

9 tablespoons butter
•

6 cloves garlic
•

1 ½ cups heavy cream
•

10 ounces grated Parmesan cheese
•

1 teaspoon freshly cracked black pepper, or to taste
•

½ cup halved grape tomatoes, or to taste

Instructions

Combine kosher salt and boiling water in a large bowl; stir to dissolve. Add cold water and chicken strips. Refrigerate 30 minutes to 1 hour. Drain and pat chicken dry before cooking.
Use a mandoline to cut zucchini into slices 1/8-inch thick. Cut slices into strips about the thickness of fettuccine. Place zucchini in a bowl and sprinkle with 2 tablespoons salt to cover. Leave for 30 minute to soften.
Heat oil in a skillet over medium heat. Add chicken; cook until browned on all sides, no longer pink inside, and juices run clear, 5 to 7 minutes. Transfer cooked chicken to a bowl.
Add butter to the same skillet over high heat. Crush garlic directly into skillet. Add cream and bring to a boil. Reduce heat to medium-low and add Parmesan cheese. Whisk continuously until fully melted, about 2 minutes. Add pepper. Add zucchini strips to the skillet; cook and stir for 1 to 2 minutes.
Return cooked chicken to the skillet; cook until warmed through, about 1 minute more. Toss well to coat. Season with salt and pepper. Garnish with tomatoes.