Bring a large pot of lightly salted water to a boil. Cook zoodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain zoodles.
Heat oil in a large skillet over medium heat. Add chicken, garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add zoodles and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Place 1 tablespoon of the butter or margarine in the bottom of a crockpot on high heat. Add the onion and mushrooms. Add a sprinkle of the wine, garlic powder and seasoning and stir all together. Add the remaining tablespoon of butter or margarine in crockpot. Add remaining wine, garlic powder and seasonings. Add beef and water and cover and cook on low 7 hours
You can Drain off liquid and reserve. Stir in Alfredo sauce and spaghetti sauce. Return 1/4 to 1/2 cup of the reserved liquid to the pot (do not add too much, as this will make the sauce too watery). Stir all together and serve.
We are excited to add new ideas and recipes here for those who struggle with cooking, want to cook healthy, and often lack ideas. All recipes that we list here will be given, low salt, natural, low sugar, flour and rice flower options.