Basil Chicken Zoodles

with an almond lemon basil alfredo sauce

Serves 4

Ingredients:

Pasta/Chicken

• 2-3 medium zucchinis

• 1lb chicken

• zest of one lemon

• 1/4c green onion chopped

• 1 tsp sea salt

• 1 tsp black pepper

Sauce

• 3 tbsp kite hill almond cream cheese

• 1/2c low sodium or sodium free chicken broth ( can add more if to thick)

• 1/4c green onion chopped

• 1/4c chopped basil

• juice from half of a lemon

• tsp sea salt

• tsp black pepper

• 1 tbsp crushed garlic

Instructions:

1. Warm a medium saute pan at medium heat.

2. Meanwhile use your zucchinis to make your “zoodles” ( I used my kitchenaid mixer with the spiralizer attachment.)

3. Add your chicken to your heated saute pan with all pasta/chicken ingredients except for your zoodles. Cook and flip for about 15-20 mins until chicken is thoroughly cooked.

4. Meanwhile in a medium saucepan combine all sauce ingredients and let simmer on low-medium heat until all ingredients are melted and combined well. If it still seems too thick you can still add more of the chicken broth to help thin it out.

5. After the chicken is cooked, set aside on a plate and now use the same saute pan to cook your zoodles. Add them to the pan and cook covered for about 8-10 mins. on low-medium heat.

6. Once all are cooked put your zoodles in a bowl and mix in chicken then top with your sauce and add extra fresh basil for some added flavor. Enjoy!