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There are lots of sources of details on cooking. Some information is geared in the direction of knowledgeable chefs and not for the average person. It can be perplexing to learn all of the offered details. The good news is, this Chicken Alfredo with Zucchini Spaghetti (Low-Carb) recipe is easy to make and will certainly offer you some fantastic tips. They will work for any individual, also a beginner.

You need large chicken breasts.
Use large zucchini.
You need heavy cream.
You need to prepare butter.
Provide grated parmesan.
You need to prepare garlic seasoning.
You need minced garlic.
Prepare butter.
Provide fresh parsley.
You need olive oil.
You need to prepare Salt and pepper.

Dice chicken breasts and season with 2 Tbsp garlic seasoning, salt and pepper..
Add 1 Tbsp (3 tsp) olive oil, 1 Tbsp butter, and 2 Tbsp minced garlic to large stovetop pan..
Cook chicken in pan on medium heat, covered, for 10 minutes. Stir occasionally..
Use spiralizer or julienne peeler to make zucchini "noodles.".
Sauté zucchini noodles in 1 tsp olive oil, 1 Tbsp minced garlic, remaining garlic seasoning, and 2 Tbsp butter until cooked but slightly firm, stirring often..
Melt 1/4 cup butter in medium saucepan over medium-low heat. Add heavy cream and simmer 5 minutes..
Add minced garlic and 1 1/2 cups grated parmesan to saucepan and whisk quickly until thick and smooth. Stir in 1 Tbsp fresh parsley..
Add alfredo sauce to zucchini and stir..
Mix chicken into zucchini alfredo and serve..

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