Low Carb Pasta with Broccoli and Chicken
Elevate your dinner game with this flavorful and satisfying Low Carb Pasta with Broccoli and Chicken, the perfect fusion of health-conscious ingredients and bold flavors. This recipe features tender, seasoned chicken breasts, crisp-tender broccoli florets, and your favorite low-carb pasta tossed in a savory garlic-infused chicken broth. A sprinkle of Parmesan cheese and a hint of red pepper flakes add richness and a gentle kick, while fresh lemon juice and parsley brighten every bite. Ready in just 40 minutes, this dish is a fantastic option for busy weeknights or a guilt-free comfort food fix. Packed with protein, low in carbs, and brimming with flavor, this recipe is a must-try for anyone looking for a wholesome, easy-to-make meal.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 4 cups Broccoli florets
- 8 ounces Low-carb pasta
- 1 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside to rest.
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Saute for 1 minute until fragrant.
Add the broccoli florets to the skillet, and sauté for 4-5 minutes until they are bright green and tender-crisp. Remove from the skillet and set aside.
In a large pot, cook the low-carb pasta according to the package instructions. Once cooked, drain and set aside.
Meanwhile, slice the rested chicken into thin strips.
Return the skillet to medium heat, and pour in the chicken broth. Bring to a simmer while scraping the browned bits from the bottom of the skillet, then add the cooked pasta, broccoli, and sliced chicken back into the skillet.
Sprinkle in the parmesan cheese and red pepper flakes. Toss to combine and cook for 2-3 minutes until everything is heated through and the cheese has melted.
Finish by adding the fresh lemon juice and chopped parsley. Toss well, then serve immediately, garnishing with more parmesan if desired.
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 7.7 g | ||
| Protein | 357.0 g | 714% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 579 mg | 12% | |
*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.
