Low Carb Pasta with Chicken and Vegetables
Elevate your weeknight dinners with this Low Carb Pasta with Chicken and Vegetables, a light yet satisfying alternative to traditional pasta dishes. This recipe features tender, golden-brown chicken breast paired with vibrant, sautéed vegetables like zucchini noodles, broccoli, and red bell peppers for a nutrient-packed meal that's full of color and flavor. Infused with the aromatic goodness of garlic, Italian seasoning, and a tangy splash of lemon juice, every bite bursts with freshness and zest. Topped with creamy Parmesan cheese and garnished with fragrant basil, this low-carb creation is ideal for health-conscious foodies and keto enthusiasts alike. Ready in just 40 minutes, it’s a quick and wholesome dish perfect for busy days. Easy, delicious, and guilt-free—this is pasta reimagined!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 400 grams zucchini noodles
- 3 tablespoons olive oil
- 1 whole red bell pepper
- 200 grams broccoli florets
- 3 pieces garlic cloves
- 150 grams cherry tomatoes
- 2 tablespoons lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 10 leaves fresh basil
Instructions
Start by cutting the chicken breast into small, bite-sized pieces. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Set aside.
Slice the red bell pepper into thin strips and halve the cherry tomatoes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant.
Add the broccoli florets and red bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes and zucchini noodles into the skillet. Continue to cook for another 2-3 minutes, just until the zucchini noodles are tender.
Return the chicken to the skillet and mix everything gently to combine.
Add the lemon juice, remaining Italian seasoning, and a pinch more salt and pepper to taste. Toss ingredients to coat them well with the sauce.
Remove the skillet from the heat and sprinkle grated Parmesan cheese over the top.
Garnish with fresh basil leaves before serving. Serve immediately and enjoy your flavorful low carb pasta.
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.9 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3080 mg | 66% | |
*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.
