Creamy Low-Carb Chicken and Vegetable Zucchini Noodles with Vodka Sauce

1.Pat the chicken cubes dry and season lightly with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

2.Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

3.Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onions, bell peppers, and broccoli florets. Sauté for 4-5 minutes until the vegetables begin to soften but still retain a slight crunch.

4.Add the minced garlic and tomato paste to the vegetables. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and coats the vegetables.

5.Carefully pour in the vodka (if using) and allow it to bubble and reduce for 30 seconds, scraping up any browned bits from the bottom of the pan. The alcohol will cook off.

6.Reduce the heat to medium-low. Stir in the heavy cream, chicken broth, remaining salt and pepper, and red pepper flakes. Bring the sauce to a gentle simmer and cook for 2 minutes until slightly thickened.

7.Stir in the grated Parmesan cheese until the sauce is smooth and velvety. Return the cooked chicken to the skillet and toss to coat.

8.Add the zucchini noodles (zoodles) directly into the sauce and chicken mixture. Toss gently for just 1-2 minutes until the zoodles are warmed through but remain firm (al dente). Do not overcook, as they will release too much water.

9.Serve immediately, garnished with fresh basil or parsley.