Ultimate Chicken Alfredo Zoodle Fettuccine: A Flavorful Twist by Mike

Ingredients

• A portion of kosher salt
• A generous amount of boiling water
• Plenty of cold water
• 4 strips of chicken breasts
• 6 zucchinis, sliced
• Some salt to taste
• A drizzle of oil, as desired
• A substantial amount of butter
• 6 cloves of garlic, finely chopped
• A good quantity of heavy cream
• A heap of grated Parmesan cheese
• A pinch of freshly cracked black pepper
• A handful of halved grape tomatoes

Step 1

In a large bowl, combine kosher salt with boiling water, stirring until fully dissolved. Next, mix in cold water and place chicken strips, allowing them to marinate in the refrigerator for 30 minutes to an hour. Remember to drain and gently pat dry the chicken before cooking.

Step 2

For the zucchini, use a mandoline to slice it thinly, about 1/8-inch thick. Cut these slices into strips resembling fettuccine. Place the zucchini strips in a bowl and evenly sprinkle 2 tablespoons of salt over them, leaving them to sit for 30 minutes to tenderize.

Step 3

Heat oil in a skillet over medium heat, then add the marinated chicken, cooking until golden brown on all sides and cooked through, 5 to 7 minutes. Once done, transfer the chicken to a separate bowl.

Step 4

Using the same skillet, melt butter over high heat, then press garlic directly into the pan. Pour in cream and bring it to a boil, reducing the heat to medium-low. Add Parmesan cheese, continuously whisking until fully melted, around 2 minutes. Season with pepper. Introduce the zucchini strips to the skillet, cooking and stirring for 1 to 2 minutes.

Step 5

Reintroduce the cooked chicken to the skillet, heating it through for an additional minute. Ensure everything is well-coated. Season with salt and pepper, and top it off with a garnish of fresh tomatoes for added flavor.