Low Carb Chicken Tomato Pasta
Experience a guilt-free twist on a classic dish with our Low Carb Chicken Tomato Pasta! This recipe swaps traditional pasta with fresh, nutrient-packed zucchini noodles, or "zoodles," for a light and healthy alternative. Tender, pan-seared chicken breasts are paired with a vibrant tomato-garlic-basil sauce, creating a meal that's bursting with Mediterranean-inspired flavors. With a quick preparation time of just 15 minutes, this dish is perfect for busy weeknights. Garnished with freshly grated Parmesan cheese, it’s a satisfying comfort food that caters to low-carb and keto lifestyles. Serve up this wholesome, flavor-packed dinner and indulge in a deliciously fresh way to enjoy Italian-inspired cuisine! Keywords: low carb, chicken zucchini pasta, keto-friendly recipe, Mediterranean flavors, healthy dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 3 medium zucchini
- 2 pieces medium tomatoes, chopped
- 3 pieces garlic cloves, minced
- 0.25 cup basil leaves, chopped
- 0.5 cup parmesan cheese, grated
Instructions
Start by preparing the chicken. Season the chicken breasts evenly on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside to rest.
While the chicken is cooking, use a spiralizer to create zucchini noodles ('zoodles').
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.
Add the chopped tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to break down.
Slice the cooked chicken breasts and return them to the skillet, stirring to combine with the tomatoes. Adjust seasoning with remaining salt and pepper to taste.
Gently fold in the zucchini noodles and toss everything together until the noodles are tender and coated with the tomato mixture, about 3-4 minutes.
Stir in the chopped basil and remove the skillet from heat.
Divide the pasta among four plates, sprinkle with grated Parmesan cheese, and serve immediately.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 8909 mg | 387% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 47.3 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2938 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
