Chicken Alfredo with zucchini spagetti

I liked the pasta a’la Chicken Alfredo at the Vapiano in Soho. but I have to be careful with pasta..

Because I have a diet, I have to eat  protein with vegetables. Forone meal minimum 50 g chicken breast

In order to make it a little healthier by decreasing the amount of carbohydrates, I modified the recipe and replaced the spaghetti with vegetable.

I shredded the green and yellow zucchini and used as spaghetti.

For 4 persons you need:

200 g chicken breast diced (if you like to use more meat no problem)

1 egg white

1 teaspoon corn flour

3-5 tablespoons vegetable oil

1-2 tablespoon chopped garlic

1/2 tablespoon chopped green chili

1/2 teaspoon chili flakes

1-1 green and yellow zucchini shredded

100-150 g grated grana padano or parmesan


First mix the chicken breast cubes with one egg white and 1-2 teaspoon of corn flour, season with salt and coarse black pepper (I love the pungency of black pepper) and let it rest for a while. Heat the 4-5 tablespoons of oil in your wok.

When it is hot add the chicken breast cubes, a small amount at one time and stir fry until it gets white. Continue until you fried all the chicken. Put all the chicken back into the wok, and add the garlic and fry for a minute or more then add the chopped green chili and the chili flakes. Season with salt and black pepper.

Turn the heat on and add the zucchini spaghetti, and fold continuously until it gets warm through. Add half the cheese and continue folding.

Scatter with chopped parsley or chopped coriander, season with salt and black pepper if it is needed.

Serve on a big plate or on individual plates scattered generously with the remaining parmesan. Garnish with fresh parsley.



I scattered with chili flakes and course black pepper generously. I drank a glass of Gewurztraminer after it. Well, the wine was a very good choice! Do you know why? I tell you here


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