KETO CUISINE

 Hello ladies and gents this is the Viking telling you that today we are talking about

Keto avocado Alfredo sauce with zoodles and chicken

Do you crave pasta Alfredo but don't want the carbs? Well, try our healthy keto version. We use spiralized zucchini instead of pasta and top it with a creamy avocado sauce and seasoned chicken. There, pasta urge satisfied.

Avocado Alfredo sauce and zoodles

• 1 lb zucchini, spiralized
• 1 (7 oz.) avocado
• 1 cup heavy whipping cream
• 1 cup (2¾ oz.) shredded Parmesan cheese
• 1 garlic clove, minced
• ¼ cup (1⁄8 oz.) fresh parsley
• 1 tbsp lemon juice
• salt and ground black pepper

Chicken

• 4 (11⁄3 lbs) boneless chicken thighs
• 1 tsp dried thyme
• 1 tsp garlic powder
• salt and ground black pepper, to taste
• 2 tbsp olive oil

Garnish

• 2 tbsp fresh parsley (optional)
• salt and ground black pepper
• 4 tbsp shredded Parmesan cheese

Instructions

1. If using whole zucchini, spiralize it or cut it into zoodles and set it aside.
2. Add all the sauce ingredients together in a saucepan and blend until smooth with an immersion blender. (Or blend together in a food processor, then transfer to a saucepan.)
3. In the saucepan, bring the sauce to a boil on medium heat. Lower the heat and let the sauce simmer while you prepare the chicken.
4. Season the chicken with thyme, garlic powder, salt, and pepper.
5. Heat up a large frying pan with oil on medium heat. Fry the chicken for about 6 minutes per side or until the center is no longer pink.
6. Right before serving, toss the zoodles together in the Alfredo sauce until they are completely covered.
7. Divide the creamy zoodles onto plates and place sliced pieces of chicken on top. Garnish with shredded Parmesan, ground black pepper, and parsley.

and as always have a chilled day from the Viking