Chicken “Pappardelle” Alfredo with Zucchini Noodles, Bell Pepper, Sundried Tomatoes
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Green Chef is the first USDA-certified organic and certified gluten-free meal kit company, offering menus that cater to a range of dietary preferences, including vegan, keto, and paleo, along with omnivore, carnivore, and vegetarian-
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All the comfort of Italian cuisine, with a keto twist. Here, pasta Alfredo is made with zucchini “pappardelle” cooked tender with garlic, sun-dried tomatoes, and green bell pepper. It’s all tossed with Parmesan cheese and a Greek yogurt-based Alfredo sauce for rich, creamy flavor notes. Roasted chicken breasts, served over top, complete the savory dish.
2 (6 oz) Chicken breasts
¾ oz Parmesan cheese
½ cup Spiced Greek yogurt & buttermilk
½ oz Sun-dried tomatoes
1 whole Zucchini
2 ¾ oz & ¼ oz Yellow onion & garlic
2 oz Green bell pepper
Preheat oven to 375 degrees. Place sun-dried tomatoes in a small bowl. Cover with about ½ cup warm water (tap is fine). Let soak at least 5 minutes.
Make zucchini noodles
Peel zucchini lengthwise, forming long ribbons
Cut ends off yellow onion and discard peel. Slice lengthwise into about ¼-inch thick strips. Slice green bell pepper lengthwise into about ¼-inch thick strips. Mince garlic. Thinly slice sun-dried tomatoes. Return to bowl with liquid.
Season & Cook Chicken
Season both sides of chicken breasts with salt and pepper. Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes on each side. Transfer chicken to a lightly oiled foil-lined baking sheet. Transfer baking sheet to oven. Roast 10-12 minutes, or until chicken is fully cooked. *Take Note: Chicken is fully cooked when internal temperature reaches 165 degrees.
Cook Aromatics & Zucchini Noodles
Heat about 1 ½ tablespoons olive oil in pan used for chicken over medium heat. Add onion and bell pepper to hot pan. Season with salt and pepper. Stir. Cook 5-7 minutes, or until veggies are tender, stirring occasionally. Add garlic and 2 teaspoons olive oil. Cook 1 minute, stirring frequently. Reduce heat to medium-low. Add zucchini and tomatoes (with liquid). Stir to combine. Cover pan with lid. Cook 2-3 minutes, or until zucchini is tender.
Remove pan with zucchini noodles from heat. Let cool for at least 1 minute.* Slowly add spiced Greek yogurt and buttermilk to pan. Stir to combine. Add Parmesan cheese. Stir until cheese is melted. Salt and pepper to taste. *Here’s Why: Letting the pan cool prevents the Greek yogurt and buttermilk from curdling.
Plate your dish
Slice chicken breasts into 5-7 pieces each. Divide “pappardelle” Alfredo between plates. Fan chicken over top. Enjoy!
About Green Chef
Green Chef was the first USDA-certified organic and certified gluten-free meal kit company, offering menus that cater to a range of dietary preferences, including vegan, keto, and paleo, along with omnivore, carnivore, and vegetarian. Green Chef makes it easy to cook healthy, delicious, organic meals in just 20-40 minutes. Each delivery contains all the essentials to create three nourishing dinners for two or four people, including: organic, pre-measured ingredients — delicious custom sauces and spice mixes — and chef-crafted recipes.