“Zoodles” is zucchini that has been cut into noodles. If you enjoy them as much as I do, I strongly suggest investing in a vegetable spiralizer, which makes it easy to cut the zucchini very thin. You can buy precut zoodles, but you’ll pay a much higher price—and who wants that? If you don’t have a spiralizer, you can also use a mandoline or even a vegetable peeler, but it will take longer to cut the zoodles. It’s worth every bit of effort though.
Makes 6 servings
For the alfredo sauce
In a medium saucepan, mix ¼ cup water with the cream cheese, Parmesan, butter, cream, and garlic. Cook over medium heat, stirring, until the cheese is melted and the ingredients are fully combined. Add the spinach and mix to completely cover in the sauce. Let cook until the spinach is tender, 1 to 2 minutes. Add the chicken and cook until heated through.
For the zoodles
Cut the zucchini into zoodles using a spiralizer. Alternatively, you can cut the zucchini into thin strips with a mandoline or vegetable peeler.
In a saucepan set over high heat, boil 1 cup water. Add the zoodles, lower the heat to a simmer, cover the pan, and steam until tender, 5 to 8 minutes. Drain.
To serve, place a small amount of zoodles on a plate or in a bowl and top with the alfredo sauce.
Nutritional Info (per serving)
Calories 444, fat 36.6 g, protein 25.7 g, carbs 3.5 g, fiber 0.4 g