Zucchini Alfredo


Shredded zucchini in a creamy sauce, served over noodles.

Modified from: Zucchini Alfredo

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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  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. Cook chicken until white. Mix in onion and zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese and parmesean until melted. Mix in basil. Season with salt and pepper. Serve over the cooked pasta.


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