This dish is something that I like to make in the summer and early fall when zucchinis are plentiful! It combines zoodles (spiraled zucchini that I made with my Inspiralizer brand spiralizer which is really easy to use and doesn’t involve switching blades in and out), asparagus, cherry tomatoes and my Cashew Alfredo Sauce (a creamy, decadent sauce made with cashews and nutritional yeast).
My Zucchini Noodle Alfredo is a gluten-free, dairy-free, low carb twist on the classic Italian dish…and it’s so simple to make that it can be made in just 20 minutes if you are starting with pre-cooked chicken and you’ve already made the sauce! Here’s all you have to do…
Clean, trim and cut one bunch of asparagus into bite sized pieces…then steam the pieces on the stove or in the microwave for 2-3 minutes (you want them to be still slightly al dente). Next, spiralize two medium zucchinis, halve a pint of cherry tomatoes and chop 1.5 lbs of cooked chicken.
After heating a cast iron skillet or pan to medium heat, add the chicken and asparagus and cook them until they are warmed through. Then add the zoodles and 1/4 – 1/3 cup of the sauce. Heat until the sauce is warm. Next, add the cherry tomatoes and season the whole dish with salt/pepper and serve!
A good tip to serving anything with zoodles is to use tongs as it allows you to remove the ingredients from the pan while leaving behind any excess liquid given off by the zoodles.
Is there is alternative cooking manner you ask? Yes there is…if you are cool with using a microwave (I am, I know that some people aren’t) you can put the steamed asparagus, cooked chicken, raw zoodles, tomatoes and sauce into a large glass bowl and microwave it for 2-3 minutes. Similarly, if you are into food prepping, you could portion the ingredients (excluding the sauce because it will make the zoodles go limp) into 4 glass meal prep containers. When you are ready to eat, all you would need to do is add a few Tbs of sauce, give it a stir and then microwave for a few minutes.
What if you can’t be arsed to make my Cashew Alfredo Sauce you ask? I’d suggest using pesto (I have a great recipe for that too…Creamy Kale and Cashew Pesto). Or you could just use your own homemade pesto as long as it’s Whole30/Paleo compliant. Of course, if you use pesto then it’s not really an ‘alfredo’ anymore, but who cares right???
Hope you enjoy this dish no matter how you choose to make it!
- One bunch of asparagus, trimmed and cut into bite sized pieces.
- One pint of cherry tomatoes, halved.
- Two zucchinis, spiralized.
- 1½ Lbs of cooked chicken, chopped.
- ¼ - ⅓ cups of Whole Paleo Eats' Cashew Alfredo Sauce
- Steam the asparagus in the microwave for 2-3 minutes (you want them to be still slightly al dente).
- Heat a cast iron skillet or pan to medium heat, then add the chicken and asparagus and cook them until they are warmed through.
- Add the zoodles and the sauce. Heat until the sauce is warm. Be sure not to overcook the zoodles as they can become really mushy!
- Lastly, add the cherry tomatoes, season the whole dish with salt/pepper and serve!