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Paleo Chicken Alfredo with Zoodles

Ingredients

• 2 medium zucchini
• 8 oz. cooked chicken (use my Pressure Cooker Chicken Recipe)
• 8 sun-dried tomatoes, diced
• 2 garlic cloves, minced
• 2 Tbsp. coconut oil or tallow
• 1 14 oz. can coconut milk
• 1 tsp. arrowroot
• 1 Tbsp. lemon Juice
• ¼ tsp. sea salt
• 1 tsp. nutritional yeast (optional)

Instructions

1. Spiralize zucchini noodles and set aside.
2. In a small saucepan, add the coconut oil, sun-dried tomatoes and garlic. Sauté over low heat for 5 minutes, just until garlic turns golden.
3. Pour in the coconut milk, sea salt and lemon juice, whisk to combine, and bring to a simmer.
4. Sprinkle in the nutritional yeast, if using. Whisk in the arrowroot, a little at a time. You may wish to use only ½ tsp. arrowroot, depending on how thick you like your sauce. Remove from heat, and set aside, sauce will continue to thicken as it cools.
5. Saute zucchini noodles over medium-high heat to al dente, about 3 minutes. Add cooked chicken and pour sauce over. Stir to combine over low heat.
6. Serve.

Nutrition & Macronutrient Ratio