SUMMER TIME

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

Chicken Zucchini Alfredo

INGREDIENTS

• 3 large zucchini
• 2 tbsp. Extra-virgin olive oil, divided
• 3/4 lb (1.81 kg). Chicken breast
• kosher salt
• Freshly ground black pepper
• 1 tsp. Italian seasoning
• 2 cloves garlic, finely minced
• 3/4 c. half-and-half (or whole milk)
• 4 oz (0.15 kg). Cream cheese
• 1/2 c. freshly grated Parmesan (plus more for serving)
• 1/4 c. fresh chopped parsley

 

DIRECTIONS

1. Make zucchini “pappardelle”: Using a vegetable peeler, peel zucchini lengthwise to create long, thin strips. Lay flat on a paper towel-lined baking sheet until ready to use.
2. In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken breasts with salt, pepper and Italian seasoning and cook until cooked through, 6 to 8 minutes per side. Transfer to a cutting board and slice into strips.
3. Add remaining tablespoon olive oil to the skillet. Add garlic and cook until fragrant, about 1 minute, then add half-and-half and cream cheese and cook, stirring often, until cream cheese is melted. Add Parmesan, then season with salt and pepper and simmer until the sauce has thickened, 3 to 5 minutes.
4. Fold in cooked chicken, zucchini pappardelle and parsley. Serve immediately.

And as always have a chilled day from the Viking.