Ingredients
4pcszucchinispiralized
2pcsripe avocadoslarge
2clovesgarlic
¾parmesan cheese
1½cupskim milkor almond milk to lower calorie count
Saltto season
1tbsptomato oilreserved sun dried
1tsplemon juice
500gchicken breastcubed
¾cupsun dried tomatoes in oildrained and oil reserved
parmesan cheeseto garnish
Mixed Italian herbsto garnish
Preparation
Prepare zoodles first with your zoodle maker. Set aside.
Combine the avocados, garlic, parmesan cheese, milk, salt to your tastes, oil, and lemon juice in a food processor bowl. Process until smooth and creamy for (about 2 minutes. Set aside.
Add reserved oil to a preheated nonstick pan or skillet on medium heat. Fry chicken until sauté until beginning to change color.
Add sun-dried tomatoes and fry together with the chicken until chicken is browned. Add the zoodles; mix through chicken and tomatoes, and allow to cook through for 3 to 5 minutes, or until just beginning to soften.
Pour the avocado sauce over the top and stir through until warmed.
Serve with extra parmesan cheese and mixed herbs.
