Zucchini Alfredo (Tis the season)

So my next few posts will probably involve a lot of zucchini. The wonderful thing about zucchini is it is very versatile and when it’s in season, there is a ton of it! So this recipe is a spin off my traditional fettuccine alfredo, but the idea came once again from allrecipes.com. Since our diet has been lacking in protein, we also made Garlic Cheddar Chicken. Here are both recipes!

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

1/2 cup chopped fresh basil

salt and pepper to taste

grated Parmesan cheese (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Garlic Cheddar Chicken

Ingredients

  •  1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves – pounded thin

Directions

  1.  Preheat oven to 350 degrees F (175 degrees C).
  2.  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  3.  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  4.  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5.  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

I made a few adjustments as usual, adding some Italian Seasoning, oregano, onion powder, and parmesan cheese to the alfredo. We also normally halve the chicken recipe, since we are two people and as much as I love this chicken, I don’t want to eat it for a week straight! Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s