Spiralized Zucchini Alfredo with Turmeric Chicken

Searching for a grain-free, gluten-free, low carb twist on traditional pasta? Look no further!
Using a Spiralizer for zucchini (as well other veggies) has become increasing popular in the low carb world, and for good reason!

Spiralized zucchini is easy to prepare, grain & gluten free, low in carbs and takes on whatever flavours you choose!

You can serve these 'noodles' raw or cooked, personally I prefer them lightly cooked. 

Ingredients:

• 2 Zucchini
• 2-3 tbsp  Butter or other cooking fat (plus more for serving)
• 8-12 oz Chicken Breast (sliced)
• 1 tsp Turmeric
• 1 tsp Italian Seasoning
• Sea Salt & Black Pepper (to taste)
• 1 Avocado (peeled and pit removed)
• 1 cup Canned Coconut Milk (full fat)
• 1/2 Lemon (juiced)

Directions:

1. Spiralize the zucchini or use a julienne peeler to create noodles. Set aside.
2. In a large frying pan, heat the butter or fat over medium heat. Add the chicken to the pan and sprinkle it with the turmeric, Italian seasoning and sea salt and pepper to taste. Sauté for 7 to 10 minutes, or until cooked through.
3. While the chicken is cooking, make the avocado cream sauce by combining the avocado, coconut milk, lemon juice, sea salt and black pepper to taste in a blender or food processor. Blend until smooth and creamy.
4. Once the chicken is cooked through, transfer it to a plate,  then add the zucchini noodles (zoodles) back into the pan. Sauté the noodles for 1 to 2 minutes or until soft and warmed through. Add the avocado cream sauce into the pan and stir until well mixed and warmed through.
5. Divide the zoodles between plates or bowls, and top with chicken and additional fat to taste. Enjoy!

Serves 2.

*Sometimes I like to used bacon fat both in the cooking and finishing process for a delicious rich flavour!