Chicken Broccoli Cheddar Zoodle Pasta

About

If you’ve enjoyed the Carb Manager Keto Cheddar Cheese Sauce, you’re gonna love this cheesy zoodle pasta! Liquid gold is bathing juicy chicken and fresh broccoli. A pinch of black pepper helps define the flavors and adds a “grown-up” touch to this kid-friendly meal.

Ingredients

14 ounce boneless skinless chicken breast
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon onion powder
¼ teaspoon garlic, powder
3 teaspoon olive oil
8 ounce broccoli frozen unprepared
1 ½ tablespoon butter
1 cup whipping cream, extra heavy/gourmet, not whipped
¼ teaspoon black pepper, ground
2 cup, shredded cheddar cheese
14 ounce zucchini, raw

Instructions

Start by butterflying your chicken breast. Open them wide and sprinkle the salt, first amount of pepper, onion powder, and garlic powder over the chicken.
Spread the olive oil in a large pan and place the chicken in the oil seasoned-side down. Arrange THAWED broccoli florets on top of the chicken. You may finely chop the broccoli if the florets are too large.
Place a lid over the pan and cook on a high heat for 5 minutes. Then, use a pair of tongs to flip the chicken over and recover it with the broccoli in the pan. Cook with the lid off for an additional 5 minutes, adjusting the heat if necessary to avoid burning.
Transfer the cooked chicken and broccoli aside to cool and rest. Return the pan to a low heat on the stove and deglaze the pan by melting in the butter. Stir the cream and second amount of pepper into the butter.
Keep the pan just below a simmer and stir in the cheddar cheese. Stir until completely melted. Turn the heat to its lowest setting now.
As the cheese sauce thickens, return the broccoli to the pan. Fine slice or chop the chicken and return this to the pan as well. Stir all ingredients until everything is coated in cheddar sauce.
Leave the pan over the lowest heat setting. Spiralize a zucchini until it yields the weight listed in the ingredients. At your discretion, you may lightly cook the zucchini for more tender ‘zoodles’. Here, the zucchini noodles have been left raw.
Arrange approx. 3.5 oz of raw zucchini noodles per person and top with approx. 6.5 oz of chicken broccoli topping. Enjoy hot!