See recipe with photos on the blog: http://www.bobbiskozykitchen.com/2016/09/chicken-alfredo-zoodle-bake.html (Posted here with author's permission).
- 2 boneless skinless Foster Farms Simply Raised Chicken Breasts
- 4 medium zucchini, spiralized
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 3 Tablespoons flour
- 1 Cup chicken stock
- 1 Cup milk
- 3/4 Cups Freshly-grated parmesan cheese, divided
- kosher salt
- Black pepper
- Freshly grated nutmeg
- 1/2 Cup sundried tomatoes, rough chopped
Preheat oven to 350 degrees. Heat a grill pan to medium high heat. Pat the chicken breasts dry, season with salt and pepper, and grill for 3 to 4 minutes per side, or until no pink remains in the middle. Remove from heat and allow to cool. Meanwhile Heat the butter in a large saute pan over medium heat. Add garlic and saute one minute. Sprinkle in the flour, and whisk for a minute to cook out the raw flour taste. Slowly add the chicken stock and milk, whisking to combine until smooth. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then whisk in 1/2 cup parmesan cheese. Season with salt, pepper, and nutmeg to taste. Add the sundried tomatoes, chicken, and zoodles to the sauce. Toss to combine well. Pour mixture into a 2 quart baking dish. Sprinkle with the parmesan cheese. Bake uncovered for 30 minutes.