Now that the weather is getting nicer I have been taking full advantage of my ability to grill in our backyard without freezing to death–okay, me and my son have (he does most of the grilling for me). Bring on spring weather and the beginning of barbecue season–yay! The other night I was craving a traditional chicken alfredo. However, I felt a little guilty eating this cream and butter laden recipe. I decided to lighten up the recipe by using milk instead of cream, and added grilled zucchini to add a little texture and a healthier flair. The zucchini and lemon brightened up this dish perfectly and helped this recipe be worthy of spring. Hope you love this dish too!
Lemon Chicken Alfredo Zucchini Pasta
2017-01-04 20:24:44
Chicken Marinade
- 4-5 boneless skinless chicken breasts
- Zest of two lemons
- Juice of a lemon
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 tsp. salt
- 1 tsp. lemon pepper or black pepper
- Let the chicken rest in the marinade for 1-4 hours until ready to grill.
- 3-5 medium zucchinis
- Olive oil
- Montreal Steak Seasoning
- Favorite Lemon Alfredo Sauce
- 1 lb. fettuchini alfredo noodles
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Instructions
- Rinse the zucchinis and cut off the stems. Slice the zucchini in half horizontally into two long strips. Place the zucchini into a bowl and drizzle with olive oil. Sprinkle with Montreal Steak Seasoning. Bring the chicken and zucchini to the grill. Heat the grill to medium-high heat. Place the chicken and the zucchini onto the grill. Grill the chicken on both sides until golden brown and the zucchini until lightly charred grill lines on both sides and the texture is tender (the zucchini will cook much quicker than the chicken so remove and set aside until ready to serve). Once the chicken is cooked through and no longer pink. Bring back into the kitchen and set aside while you prepare the noodles and sauce.
- Once the sauce is prepared and the noodles are cooked, serve the alfredo with the noodles, sliced chicken breasts, pieces of the grilled zucchini and garnish with parmesan cheese. Serve warm.
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I'm making this tonight! I'm curious if there's a way to make the sauce with using a stick of butter?
Thanks for your comment. Looking at the sauce recipe it does use a stick of butter. I wonder if you mean can you make it without using a stick of butter? You can always cut the butter back, your sauce will just not be as rich or thick. You won't want to add as much flour if you cut the butter back. You will need to cut the flour portion in half too.
Thanks so much 😉 Enjoy!