Image and Recipe from CSA member Arielle Burlett
Ingredients:
1-2 medium chicken breasts (optional)
3-4 zucchinis from your CSA!, julienned or spiralized
¾ cup fresh white mushrooms, sliced
1-2 cloves garlic from your CSA
¼ cup unsalted butter
1 3/4 cups of freshly grated parmesan cheese (more or less to your liking)
1 ½ cups of heavy cream
Salt and pepper to taste
Pinch of oregano, basil, thyme (optional)
Olive oil
Instructions:
Slice chicken into strips and marinate in a mixture of olive oil, salt, black pepper, basil, oregano, and thyme for 30 minutes to 1 hour. Saute chicken and when almost done, add in sliced mushrooms.
Separately, start your alfredo sauce by melting butter and heavy cream to simmer. Add in basil, oregano, thyme, salt and pepper to taste and let simmer for an extra minute. Slowly add in shredded parmesan about ½ cup at a time and stir continuously to avoid clumping.
Drizzle spiralized zucchini noodles in a little olive oil and saute for 1-2 minutes in medium-hot heat. Do not overcook them because they will become soggy (key is to slightly cook them to get them warm and bring out the flavor!)
Toss everything together and plate your dish!
