Zucchini Noodles with Avocado Cream Sauce

Carb- free noodles— hooray! Thinly sliced zucchini will work in any recipe that calls for pasta. They pair beautifully with any Skinny Rules– approved sauce. 1 large zucchini 4 ounces roasted boneless, skinless chicken breast, warmed before plating

AVOCADO CREAM SAUCE:                          

¼ avocado 1 cup arugula
¼ cup chopped fresh basil
¼ cup low- sodium vegetable or chicken broth
1 tablespoon freshly squeezed lemon juice
1 teaspoon crushed garlic
2 teaspoons grated parmesan cheese

Slice the zucchini very thinly lengthwise. Then cut each piece into thirds lengthwise to re-semble thick noodles. Steam the “noodles” for 2 to 3 minutes or until they are just cooked through. Meanwhile, blend the avocado, arugula, basil, broth, lemon juice, garlic, and parmesan in a food processor or blender. Toss the “noodles” with the sauce and the cubed chicken and serve.

Nutrition information: 258 calories, 27g protein, 19g carbs, 11g fat, 8g fiber

If you have a mandoline, use that to slice the zucchini thinly (but watch your fingertips!). If not, use a sharp knife and cut precisely.