Zucchini Alfredo Sauce Recipe

Add the chicken salt pepper and garlic and cook until the garlic is beginning to brown and chicken is cooked through about 7 minutes.

Zucchini alfredo sauce recipe. In a large mixing bowl combine sliced zucchini alfredo sauce a cup of the bread crumbs lemon pepper and salt. Repeat for the remaining noodles and sauce. Or until heated through stirring frequently.

Meanwhile prepare the sauce. Add egg noodles and cook for 8 to 10 minutes or until al dente. Melt the butter in a saucepan then add the heavy cream.

Bake uncovered at 350 degrees for 60 70 minutes or until zucchini is tender and bread crumbs are toasted. Pour mixture into a lightly greased 9x13 baking dish and cover the top with the remaining cup bread crumbs. Stir in pasta sauce.

Cook 2 to 3 min. Melt the butter in a large pan over medium heat. The zucchini noodles are the star of these zucchini pasta with alfredo sauce keeping the dish light colorful and delicious.

Step 2 heat the oil in a skillet over medium heat. Add zucchini noodles to pan and saute for about 5 minutes. Cut zucchini into noodles using a julienne peeler or other device put the noodles into a colander sprinkle with a little salt and allow to sit for 15 minutes this helps to extract some of the water squeeze the noodles between two paper towels to get the rest of the water out.

Stir in garlic and cook 2 minutes. Stir well then add the parmesan cheese a little at a time. Place half of the zucchini noodles in a serving bowl and gently stir half the sauce through it.