Thursday, January 7, 2010
Using Up Freezer Zucchini
So here's what came from the stove last night.
Zucchini Chicken Alfredo
1 ziplock bag full of shredded zucchini, thawed and drained
1-2 t. lemon pepper
1 1/2 cups cooked cubed chicken
1/2 t red pepper flakes
1 1/4 c shredded sharp white Cheddar (I used some with Pesto in it--delish!)
salt and pepper
pesto or basil (opt.)
1/2 red pepper, diced
Put the zucchini in a pan or skillet with the lemon pepper and warm it until the liquid pretty much evaporates. This is what will replace the usual pasta. Very healthy!
Make a roux with the butter and flour and milk by melting the butter, throwing in the flour (amounts are according to how much you want to end up with, I suggest about 3 T butter and 1/4 to 1/2 cup flour.) After you make a sort of paste with the butter and flour pour in the milk, enough to make as much sauce as you want, with a little extra to account for evaporation and thickening. Whisk until all the lumps are gone, and heat steadily until it begins to thicken. Add chicken and pepper flakes, salt and pepper and cheese. Let the cheese melt into the sauce. Add red pepper.
Serve the alfredo over the zucchini and enjoy. Empty out that freezer!