Some girls collect shoes, others collect clothes, I collect kitchen tools. And of course handbags!!! What kind of girl would I be if I didn’t have at least one fashion fav. But I can honestly say that I have a special place in my heart for all things kitchen. And just like I’ve been eyeing that Kate Spade handbag, I have been eyeing a zoodle maker for quite some time. Today I finally got one!!!
I was taking my normal stroll in the kitchen store looking for unique pieces and there it was staring right back at me, calling me and drawing me in and I just had to get it. My very own zoodle maker.
So now that I have it, the question is what do I do with sit? The answer: I created a new recipe! Cajun Chicken Zoodle Alfredo with Roasted Red Peppers.
It’s a mouthful, but soooo worth it! I love alfredo and I have been playing around with a cajun alfredo sauce for sometime and it just seemed like the perfect combination for my zoodles. The spiciness of the cajun seasoning combined with the coolness of the zucchini and the creaminess of the sauce just made for a bowl of yum that made me keep coming back for more. And the best part is, it’s made with oat milk, and lactose free cheese so its dairy free and delicious!
I will admit, this recipe is a bit time consuming, making all the parts to combine. But once they’re ready, it comes together very quickly and definitely worth the effort!
Here it is:
- 1 roasted bell pepper
- 3 cloves garlic
- 1 sprig parsley chopped
- 1 chicken breast cut into cubes
- 2 tbsp cajun seasoning
- 2 zucchini – 6 cups zoodles *
- 3 tbsp butter
- 3 tbsp gluten all purpose free flour blend
- 2 cups oat milk
- 1/4 cup lactose free cheese (optional)
- 2 tbsp olive oil
- Salt and Pepper to taste
Roasting the Red Peppers
- Preheat oven to 450 degrees
- Line a rimmed baking tray with parchment paper and set aside. Prepare red pepper by cutting down the center and removing the stems and the seeds.
- Place the pepper cut side down on the baking sheet and bake for 25 to 30 mins.
- When finished baking remove from the oven, let cool for a minute, then remove, place in a bowl and cover. Let cool for about 10 -15 mins. Uncover and remove skins. Chop into cubes and set aside to use.
Alfredo Sauce – Makes 2 Cups
- In a sauce pan melt butter over medium heat. Add garlic and saute for about 1 minute until fragrant.
- Add flour, and stir cooking for another minute or two.
- Add the oat milk, and whisk together. Cook the sauce over medium heat until thickened and it coats the back of a spoon.
- Once thick, add cajun seasoning, parsley, lactose free cheese (optional) and season to taste with salt and pepper.
Making your zoodles:
- Season chicken with cajun seasoning and marinate for about 20 -30 mins.
- In a skillet, over medium to high heat, heat 2 tablespoons olive oil, add chicken and saute, cooking for about 5 mins stirring to ensure that chicken cooks evenly.
- Add the noodles to chicken, and saute with the chicken for 2 – 3 mins. Add the red pepper and stir to combine as well.
- Finally add 3/4 – 1 cup of the alfredo sauce and stir to coat the noodles and the chicken completely. Season with salt and pepper to taste.
- Plate, serve and enjoy!!!
* Just a couple of notes:
- The Cajun seasoning I used already had salt, so I didn’t have much salt to add.
- The cheese is definitely optional, I tried it without and still had great results. You can also use regular cheese if you are not on a strict diet.
- Thi recipe can be used with regular GF noodles as well. It’s just to find the right conversion. The zoodles wilt down so they end up reducing to almost half, thus use about 3 cups regular noodles to zoodles.
- The Alfredo Sauce is going to be too much, just stored the balance in the fridge for use later, but you could always try halving the recipe and see if it works for you.
Otherwise, happy cooking!!!