Creamy Chicken Zucchini Fettuccine
Try this Creamy Chicken Zucchini Fettuccine recipe, or contribute your own.
Try this Creamy Chicken Zucchini Fettuccine recipe, or contribute your own.
- 2 cloves garlic minced
- 1 small onion chopped
- 2 cups chicken stock
- 1 tbsp dijon mustard
- 2 tbsp nutritional yeast
- 1/2 tsp freshly cracked black pepper
- 2 tbsp white balsamic vinegar
- the juice of 1/2 lime
- 1/2 tsp himalayan or fine sea salt
- 1 large head (600g) cauliflower roughly chopped
- 1 tsp capers
- 225 g mushrooms sliced
- 450 g leftover cooked chicken chopped (i used grilled chicken)
- 1/4 cup fresh parsley chopped (to garnish)
- 2-3 large zucchinis peeled and julienned
- Carbohydrate 38.7849300168615 g
- Cholesterol 14.400000012173 mg
- Fat 7.29344667235584 g
- Fiber 7.6837667849428 g
- Protein 21.4746866783657 g
- Saturated Fat 1.73678066803992 g
- Serving Size 1 1 Serving (937g)
- Sodium 1318.29200070125 mg
- Sugar 31.1011632319187 g
- Trans Fat 0.849668667098523 g
- Calories 296 calories
Step-by-step
- Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like “noodles”, but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.)
- Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened.
- Throw the cauliflower in and continue cooking for a minute or two.
- Add chicken stock, cover and bring to a boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes.
- Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve.
- Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency.
- Throw in capers and pulse 2-3 times just to mix them in and break them down a little.
- Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat.
- Divide the julienned zucchini between serving plates and ladle the chicken sauce on top.
- The heat from the sauce alone will soften the zucchini some, but it you want your "pasta" to be even softer still, you can also add the zucchini to the pan, stir until well coated and cook over low heat for a minute or two.
- Garnish with chopped fresh parsley.
Creamy Chicken Zucchini Fettuccine: A Weeknight Delight
This Creamy Chicken Zucchini Fettuccine recipe has become a staple in my weeknight dinner rotation. It's quick, easy, and surprisingly delicious – a perfect example of how healthy eating doesn't have to mean sacrificing flavor. As a busy working mom, I need recipes that are both nutritious and don't require hours in the kitchen. This one hits the mark perfectly.
The beauty of this dish lies in its versatility. You can easily adjust it based on what you have on hand. Don't have leftover grilled chicken? Pan-fried or rotisserie chicken works just as well. Feel free to experiment with different vegetables too. Asparagus, bell peppers, or even spinach would be a fantastic addition. The creamy sauce, made from a base of cauliflower, is incredibly rich and flavorful. It's a healthier alternative to traditional cream sauces, but you would never guess it! The subtle tang of balsamic vinegar and lime juice cuts through the richness perfectly, creating a complex and satisfying flavor profile.
The zucchini "fettuccine" is a game-changer. It adds a lovely texture to the dish and provides a healthy dose of vitamins and minerals. I use a mandoline slicer to get perfectly even julienned strips, but you could easily use a vegetable peeler and knife if that’s what you have available. The zucchini cooks quickly in the creamy sauce, so it retains a nice bite. The entire cooking process takes under 30 minutes, making it ideal for a busy weeknight.
I often double this recipe and have leftovers for lunch the next day. It reheats beautifully, and the flavors seem to deepen even more after sitting for a while. It's a complete meal, providing a good source of protein from the chicken, fiber from the zucchini and cauliflower, and a satisfying creamy sauce that keeps you feeling full and energized. This is one of those recipes that makes healthy eating feel effortless and enjoyable. It's a crowd-pleaser, guaranteed to impress even the pickiest eaters.
Serving Suggestions:
- Serve with a side of crusty bread for dipping in the creamy sauce.
- Add a sprinkle of toasted pine nuts or Parmesan cheese for extra flavor and texture.
- For a lighter meal, reduce the amount of sauce or add extra vegetables.
Variations:
- Spicy kick: Add a pinch of red pepper flakes to the sauce.
- Herby twist: Incorporate fresh herbs like basil or oregano.
- Vegetarian option: Substitute the chicken with firm tofu or chickpeas.
This Creamy Chicken Zucchini Fettuccine is more than just a recipe; it's a testament to the fact that healthy eating can be both delicious and convenient. Give it a try, and I'm confident it will become a regular in your kitchen too. The comforting flavors, combined with the ease of preparation, make it a perfect go-to meal for any occasion. Enjoy!
