CHICKEN ALFREDO OVER ZUCCHINI PAPPARDELLE
2, 10-12” zucchinis (or 4 smaller ones)
6 tablespoons butter
1 small onion, chopped
6 garlic cloves, chopped
2 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
2 cups grated parmesan cheese
2 cups cooked chicken breast, shredded into bite size pieces
1 cup frozen peas
Basil leaves and shaved parmesan for garnish
Using a vegetable peeler, peel the zucchinis into long strips (both green and white parts). When you reach the seeds at the core, discard the seeded part. You are basically creating thick zucchini ribbons or ‘pappardelle’ noodles. This should make about 8-10 cups of noodles. Lay out a double layer of paper towels on the counter large enough so you can place all of the noodles in a flat layer. Top with another double layer of paper towels and gently press to absorb any excess juice out of the zucchinis. Let them ‘drain’ while the sauce cooks, pressing occasionally.
Melt the butter in a large deep skillet over medium high heat. Cook the onions and garlic until soft and fragrant, about 3 minutes, stirring frequently.
Add the heavy cream, salt, and black pepper to the pan. Bring to a boil and turn the heat down and let cook on a low boil for 3-4 minutes reducing by about ⅓. Slowly add the parmesan cheese in ½ cup increments stirring to combine after each addition.
Add the chicken, peas, and zucchini to the sauce. Cook for another 2-3 minutes, stirring frequently until zucchini is limp and has the texture of fresh pasta when twirled on a fork.
Serve hot garnished with basil and shaved parmesan (or more grated).