Name: Chicken Alfredo Zoodle Bake
Total time: 39 min 59 s
Yield: 4
Ingredients: 2 boneless skinless foster farms simply raised chicken breasts; 4 medium zucchini, spiralized; 2 tablespoon butter; 3 cloves garlic, minced; 3 tablespoon flour; 1 cup chicken stock; 1 cup milk; 3/4 cup freshly-grated parmesan cheese, divided; kosher salt; black pepper; freshly grated nutmeg; 1/2 cup sundried tomatoes, rough chopped

Notes

See recipe with photos on the blog: http://www.bobbiskozykitchen.com/2016/09/chicken-alfredo-zoodle-bake.html (Posted here with author's permission).

Ingredients

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

Directions

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.