Recipe | Chicken & Asparagus with Zoodles

 

Ingredients

• 1 boneless/skinless chicken breast
• 1 tbsp olive oil
• 1 tsp basil
• 1/2 tsp oregano
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 large zucchini
• 1/2 lb asparagus, cut into 2 inch pieces and steamed
• 1 1/2 tbsp butter
• 2 tbsp. flour
• 1 3/4 cup milk (I used almond, I think you can use whatever)
• 1/4 cup half and half
• 3 oz cream cheese
• 1/3 parmesan cheese

Instructions

• In a small bowl mix together basil, oregano, thyme, salt and pepper. Sprinkle half of the mix even over top of chicken.
• Heat olive oil in a non-stick skillet over medium heat. Once hot, add chicken to skillet, herbed side down, then add remaining mix to the top of the chicken.
• Cook chicken until fully cooked through, about 8-10 minutes, be sure to flip chicken occasionally.
• Once cooked, transfer chicken to a plate and let rest for 5 minutes and then dice into pieces.
• Meanwhile, using an iFit Spiral Slicer  (or something like it), make noodles with your zucchini.
• In a clean skillet, large and deep, melt butter over medium heat. Whisk in flour and cook for 1 minute whisking constantly.
• While whisking, slowly pour in the milk and then cream. Continue whisking to break up any clumps.
• Once mixture reaches a boil and thickens, reduce to medium-low heat and add cream cheese and parmesan cheese and cook, stirring frequently until the cheeses melt.
• Toss in the zoodles, cooked chicken and steamed asparagus and toss to evenly coat. Serve immediately.