For the “Noodles”:

  • 1 large eggplant, sliced lengthwise into thin strips
  • Salt
  • Olive oil for brushing

For the Chicken Alfredo Filling:

  • 2 cups cooked and shredded chicken
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 cup Alfredo sauce (use a keto-friendly version or make your own)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
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