Name: Chicken & Mushroom Fettuccine over Zucchini Pasta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 9 cloves garlic; 354 ml heavy whipping cream; 169 ½ g Parmesan cheese; 0.341 kg white mushrooms; 6 medium zucchini squash; black pepper; butter, unsalted; salt

Chicken & Mushroom Fettuccine over Zucchini PastaChicken & Mushroom Fettuccine over Zucchini Pasta — a 35-minute dinner recipe with 9 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

9 cloves garlic

354 ml heavy whipping cream

169 ½ g Parmesan cheese

0.341 kg white mushrooms

6 medium zucchini squash

black pepper

butter, unsalted

salt

Instructions

Wash the zucchini and mushrooms. Trim the zucchini ends and using a julienne peeler (or regular peeler) peel into noodle-like sticks; transfer to a large bowl. Thinly slice the mushrooms; transfer to a small bowl. Peel and mince the garlic; transfer to a small bowl.

Heat a sauté pan over medium heat.

Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Melt butter in the sauté pan and swirl to coat bottom. Add chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a plate.

Coarsely grate 1 ½ cup of Parmesan.

Once the chicken has been removed, melt remaining butter in the sauté pan. Add the garlic and cook until fragrant, 15-30 seconds.

Add the sliced mushrooms and cook, stirring occasionally, until softened, 2-3 minutes.

Add the cream and bring to a simmer. Stir in the cheese, salt, and pepper.

Add the zucchini noodles to the sauce and gently toss until well coated.

Slice the chicken crosswise on an angle.

To serve, place fettuccine alfredo in a bowl or on a plate, top with chicken, and garnish with freshly ground pepper. Enjoy!

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