Spaghetti with Zoodles Alfredo
1 Teaspoon Extra-Virgin Olive Oil
4 Cups Rotisserie Chicken Chopped
1 Cup Frozen Snow Peas
1 Tablespoon Minced Garlic
2 Teaspoons Italian Seasoning
½ Teaspoon Ground Black Pepper
1 Teaspoon Sea Salt
¼ Teaspoon Red Pepper Flakes
4 Cups Alfredo Sauce
4 Cups Baby Spinach Leaves
4 Zucchini, Cut Into Noodle-Shape Strands (Spiralized)
Step 1 Heat olive oil in a large skillet over medium heat. Add chicken, snow peas, garlic, Italian seasoning, ground black pepper, salt, and red pepper flakes; cook and stir until meat is lightly browned, 6-8 to 5 minutes.
Step 2 Stir Alfredo sauce and baby spinach into the mixture; cook and stir until sauce is warm through, about 4 minutes.
Step 3 Stir zucchini noodles into the sauce with tongs; cook and stir until the zucchini is slightly tender, 2 to 3 minutes. Serve with garlic crostini, salad and beverage. Serves 6