By Andrew Hines of Butter It Up
HQ 93 | SPRING 2016
Butter It Up is known around the Tri-State for its organic coffee; but since opening in Huntington in the summer of 2014, the business has expanded with several locations across the region and offers patrons a full gluten-free menu with breakfast, lunch and dinner options, as well as a health food store. Butter It Up uses meats and dairy that are locally sourced, including grass-fed cows and free-range chickens. This recipe is perfect for the arrival of spring. With the blend of a favorite summer squash, a creamy Alfredo sauce and just the right balance of seasonings, it’s sure to satisfy your taste buds – and your goals for healthy eating.
Zucchini Noodles with Chicken and Alfredo Sauce
Ingredients
6 large zucchini squash
3 large chicken breasts
1 cup butter
5 large garlic cloves (minced)
4 cups whipping cream
2 pounds shredded Ballyshannon cheese
1/2 cup parsley
1 1/2 tablespoon salt
Directions
Alfredo Sauce Melt 1 cup of butter in a saucepan. Add the 5 minced garlic gloves. Simmer for 2 minutes and add the 4 cups of whipping cream. Bring to a simmer again and slowly add the 2 pounds of shredded Ballyshannon. Stir continuously until the sauce is smooth and consistent. Add the 1/2 cup of parsley and the 1 1/2 tablespoon of salt.
Zucchini Noodles and Chicken Use a spiralizer to make about 8 ounces of zucchini noodles with the zucchini squash. Sauté with 1 tablespoon of butter and a dash of salt and pepper for about 2 minutes, until lightly cooked. Cook chicken breasts in a pan with a little salt and pepper and slice into strips. Lay the strips over the zucchini noodles and add 4 ounces of Alfredo sauce. Garnish with parsley.
