zucchini fettuccine with chicken

This weekend I am dog sitting our family dog, Charley.  Her and Hazel have spent some time around each other this summer, but today was out of the ordinary... they have not fought at all.
They haven't even wanted to play.  Just sleep in different places all over.
Specifically, Charley on the couch and Hazel in Charley's TINY bed. NEXT to hers!
These dogs are just crazy.
However, they gave me the perfect opportunity to play with my new gadget in the kitchen!  Last week I ordered a Tri-Blade Plastic Spiral Vegetable. And it is AWESOME!

I had been eyeing a few different recipes on Pinterest and then created something by putting a few of them together.  I was nervous, but it got the hubs nod of approval tonight as he ate it all up!
My veggie spiral makes three different blades.  Two blades make spaghetti noodles in different sizes and the third slices thinly.  I began by slicing up all my noodles.  If you didn't have a veggie spiral you could just cut noodles.  My zucchini spaghetti was beautiful!
I used a recipe for cauliflower alfredo sauce that I found on Pinch of Yum, with a few adjustments, to throw together a low-carb version of fettuccine.  There is one thing you should know about me if I've never mentioned it before...
It might be my Italian side, but I love it in all forms.
Unfortunately, I can't have it :( :( :( So when the possibility of a yummy substitute started floating around in my mind, it was all I could think about.  So without further ado, here it is!

Zucchini Fettuccine with Chicken

For the zucchini pasta:
4 zucchinis
1 tbsp butter
1/2 tbsp minced garlic
1 tbsp EVOO

For the cauliflower sauce:
1 head of cauliflower
2/3 cup milk
1 tsp salt
1/2 tsp pepper
6 cups of vegetable broth or water
2 tbsp butter
1 tbsp minced garlic
Parmesan to taste

Preheat your oven to 350 and baked a couple pieces of chicken to shred for the fettuccine.  I just sprinkle some garlic powder and seasoned salt on them to taste.

Spiral zucchini and press all water out.  Set aside.
Cut of cauliflower into florets and boil in vegetable broth for 10 minutes or until soft.  While the cauliflower is boiling, melt butter and garlic in a skillet.  Once cauliflower is soft, put it into your food processor.  Add 1 1/2 cups of the broth it boiled in, milk, salt, pepper, butter and garlic, and parmesan.  Blend until smooth.  I used more milk and broth than the original recipe called for to make it more sauce-like.

I then heat up the butter, garlic and EVOO for the zucchini noodles.  After the butter is melted, I put the  noodles in and toss them around for about 7-8 minutes.  

I plated the noodles, topped them with sauce and chicken.  It was truly amazing.  
Seriously, we gobbled it right up and it was so easy to make!

I hope you enjoy! And let me know what you think!



  1. Your pictures makes me hungry though I am still full from dinner.

  2. I have to find a way to make these noodles now!