Hey there, it's Jess. I am SO extremely excited to share this recipe with you. This week's green chile alfredo involved so many things that I love.  

Chef Zeck came in and sat down right in front of me. The most important nugget of information I gleaned was that you do not NEED butter and flour (in the form of a roux) to make a successful alfredo sauce. He explained all that was needed was heavy cream and good mozzarella cheese (salt and garlic were in the mix also). Just like that, I began to attempt this divine dish.  

I've been dreaming about a green chile alfredo pasta dish for weeks, and for some reason I kept trying to make it extremely difficult in the effort of creating something amazing.

The green chile alfredo sauce only requires 5 ingredients. I think the act of developing rich flavors with only a few ingredients is the true test of a great cook. All that's left is to choose the noodles that match your mood. Feeling classic? Go with the fettuccine noodles. Feeling like something a little lighter? Have a crack at these zoodles!

So after I harvested my noodles (because I'm really domestic and resourceful), I just chopped the remaining zucchini into thin slices that I can throw into a quick saute later. These affectionately dubbed "zoodles" are a growing trend in the Paleo world and among other advocates of healthy lifestyles.

The butter-less and flour-less sauce turned out thinner than I'm used to, but I really enjoyed the light coating of bold and decadent flavor. You can eat this dish in so many different ways; zoodles and noodles, just zoodles or just noodles! Also, a helpful chef's tip: If you get fresh mozzarella and shred it yourself, make sure to plan for all your snacking. It just happens. I so enjoyed transforming such a classic and well-known food into something a little bit lighter, with a kick of green chile. I hope you guys enjoy my green chile alfredo too!