Best of all, you can make a container and store it in the refrigerator for a few days just dolloping out what you need. I like to keep on hand some brown rice to layer a 1/4 cup on the bottom of my plate for some necessary sedating carbs.
8 oz. chicken breasts, cut into 1-inched cubes
8 oz. shrimp, peeled and deveined
1 large zucchini
1 large summer squash
3 tab. butter
3 cloves garlic, crushed
1/2 cup almond milk
1 slice provolone cheese
6 tab. Parmesan cheese
salt and pepper to taste
In an oiled pan on medium heat, fry chicken breasts for 5 minutes. Add shrimp and cook until pink. Remove meats from pan and place in a small bowl.
Spiral squash and spaghetti with Zoodle Maker.
In the same pan make Alfredo Sauce. Melt butter, add garlic, provolone cheese, and almond milk. Add Parmesan cheese one tab. at a time and stir vigorously.
Add zoodles and cook 5 minutes. Add chicken and shrimp.
Toss until well-coated. Serve