Avocado Alfredo Zoodles With Chicken + Sun Dried Tomatoes

• •
  4 Zucchini(784g)
• •
  2 Avocado(300g)
• •
  2 Garlic(6g)
• •
  1.5 cup Skim Milk
• •
  1 1 pinch salt (to season)
• •
  1 tsp Lemon Juice, Fresh
• •
  1 tbsp Tomatoes, Sun-Dried, Packed In Oil
• •
  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 Parmesan Cheese(180g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

• •
  1 1 Pinch Italian Herbs (To Garnish, Oregano, Basil, Parsley - Adjust To Your Tastes)

Instructions

1. 1Cut the chicken breast into bite-sized pieces. Spiralize the zucchini using a zoodle maker and set aside.
2. 2Combine the avocado, fresh garlic, grated parmesan, skim milk, lemon juice, and salt in a food processor. Process until smooth and creamy, about 2 minutes. Set aside.
3. 3Heat the reserved oil from the sun-dried tomatoes in a large nonstick skillet over medium-high heat for 1 minute. Add the chicken pieces and cook 6–8 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F.
4. 4Add the sun-dried tomatoes to the skillet with the chicken and cook 2–3 minutes over medium-high heat, stirring to combine.
5. 5Add the zucchini noodles to the skillet and cook 3–5 minutes over medium heat, tossing gently, until just beginning to soften but still holding their shape—avoid overcooking or excess water will release.
6. 6Pour the avocado sauce over the zoodle and chicken mixture. Stir constantly over low heat for 1–2 minutes until the sauce is warmed through and coats everything evenly.
7. 7Divide the avocado alfredo zoodles evenly into 4 airtight containers while hot. Top each with extra grated parmesan and a pinch of Italian herbs.
8. 8Refrigerate for up to 3 days. Reheat gently in a nonstick pan over low heat, adding a splash of skim milk if needed to restore creaminess.