Menu Monday: Low Carb Chicken Alfredo

Sugar, or glucose, in the blood comes from foods we consume. These foods can be easily identified as carbohydrates. More specifically, these foods are often sugary (like sodas, juices, candies, etc.) and starchy (like rice, potatoes, pastas, breads, etc.). A diet high in sugary and starchy foods can be extremely problematic for pre-diabetics, diabetics and those with blood sugar sensitivities. Those with diabetes who eat too many carbs may require insulin and/or medication to avoid blood sugar surges. Alternatively, a low carb, high fiber diet has been suggested to be an excellent way to manage both weight and blood sugar levels in both Type I and Type II Diabetes.

You should always consult your Primary Care Physician if you decide to make the transition from a traditionally high-carb to low-carb diet. However, learning new, non-traditional ways to cut carbs and maintain a healthy diet can be very exciting, especially when you can take your most beloved dishes and make them serve your blood sugar needs. That’s why I would like to introduce this carb-friendly alternative to your Chicken Alfredo Recipe!

 

Cashew and Zucchini Chicken Alfredo

  • Calories: 338
  • Fat: 16g
  • Carbs: 15g
  • Protein: 34g
  • Sugar:5g

 

Ingredients:

  • 1 medium zucchini
  • 1 tsp extra virgin olive oil
  • 4 ounces cubes chicken breast
  • 1 cup chopped broccoli florets
  • ½ cup chicken stock
  • 2 tbsp grated Parmesan
  • ¼ tsp ground nutmeg
  • 2 tbsp chopped fresh parsley
  • 8 large raw cashews
  • ¼ cup water

 

Directions:

  • Two to three hours before cooking, soak the cashews in the water.
  • After time has passed, blend cashews and water in a food processor until smooth. Set cashew cream to the side.
  • Using a mandoline or spiralizer, slice the zucchini into thin strips or noodles.
  • Steam for 1-2 minutes or until mostly soft.
  • Heat olive oil in skillet over medium to high heat.
  • Add and begin to saute the chicken for about 5-7 minutes. Stir occasionally until fully cooked. Remove chicken from skillet.
  • Add broccoli to the skillet and saute for about 3-4 minutes. Stir occasionally until softened.
  • Add stock to the broccoli in the skillet and lower the heat to a low simmer.
  • Slowly stir in the cashew cream, nutmeg, Parmesan, and chicken. Let heat all the way through.
  • Add zucchini and parsley. Stir until heated.
  • Enjoy!

 

 

 


 

You may also want to speak with a Certified Diabetes Educator to do this safely and responsibly. Click HERE to learn more about the Wellview services available to you. We can’t wait to work with you!

 

 

– CASEY EDMONDS, CHC

Health Advisor  |  

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