Try my delicious Chicken Courgetti Alfredo recipe; guaranteed to satisfy your comfort food cravings, sans pasta face the next morning!
Chicken Pasta Alfredo has always been my favourite pasta dish. I remember ordering it at a pub with my sister in high school and feeling like a grown-up. I love creamy and cheesy sauces, so this always does the trick!
One of my favourite indulgent dishes to make is a tarragon-spiked Chicken Pasta Alfredo with penne pasta. One week into a fat-loss period I was massively craving it, so I came up with this recipe for a (much) lighter version.
Thanks to the wonders of this vegetable spiralizer from Amazon I could instantly cut out the majority of calories whcih come from the pasta. This means I had way more calories to play with to make the sauce delicious! Honestly – it’s EQUALLY tasty and one of the most filling of my low calorie dishes.
Chicken Courgetti Alfredo Recipe
Equipment
- Vegetable Spiralizer
- Non-stick Frying Pan
- Colander
- Mixing bowl
Ingredients
- 1000 g Courgette (about 3, large) Spiralized
- 100 g Onion Chopped
- Olive oil spray
- 120 g Chicken breast Diced
- 120 g Broccoli
- 50 ml White wine
- 150 ml Skimmed milk
- 1 tbsp Plain-flour
- 8 g Dried parmesan Grated
- 1 slice Low fat cheese (22g)
- 60 g 0.1% fat yoghurt
- 3 cloves Garlic Minced
- 1 tsp Dried tarragon
- 1 tsp Dried oregano
- 1/2 tsp Dried mint
- 1/4 tsp Chilli powder
- Salt & pepper to taste
Instructions
- Spiralize the courgette, wrap in kitchen tissue and press to remove excess water.
- Heat the pan with a couple of sprays of olive oil and add the courgetti. Cook with a sprinkle of salt and pepper for 3-5 mins. They should still be a bit hard as they’ll continue to soften and even more so when added to the sauce.
- Move the courgette to a colander over a bowl and leave to drain as much water out as possible.
- Cook the broccoli and add to the courgette bowl
- Heat the pan with some more olive oil spray and add the onions, garlic, diced chicken and cook with some salt, pepper, tarragon, oregano, mint and a pinch of chilli powder until the chicken is cooked.
- Add the flour and mix together for one minute
- Pour in the wine and let it burn off a bit to release the alcohol
- Add the milk, yoghurt, parmesan and low fat cheese and bring to a simmer
- Add more salt, pepper and tarragon to taste. (don’t worry if the sauce is too thick at this point – the courgette will release more water when it’s heated up again)
- Squeeze the courgette a little to release any more liquid and then add it to the pan with the sauce.
- Cook together for a couple of minutes until the veg is hot again and serve with a small sprinkle of parmesan on top.
Notes
Please note that I have not been sponsored to recommend these products but as an Amazon Associate I will earn a small commission from qualifying purchases.
