Meanwhile, blend the almond milk, cottage cheese, and xanthan gum until smooth. When the chicken is done, add the blended mixture, cream, and parmesan and simmer until heated through and the cheese is melted. Do not let the sauce come to a boil.
Garnish the chicken alfredo with Italian seasoning and serve over zoodles. Provide garlic salt for individual seasoning. Yields 9-10 servings
Notes
To make zoodles for our family of 6, I spiralize 3 medium zucchini and saute them in a tablespoon of butter with garlic salt and black pepper until they reach the desired texture. I like mine al dente, not mushy and overcooked.
Recipe by Briana Thomas at https://www.briana-thomas.com/?p=7044