Low Carb Spaghetti with Chicken and Vegetables
Satisfy your pasta cravings with this healthy and delicious Low Carb Spaghetti with Chicken and Vegetables! This vibrant dish swaps traditional pasta for zucchini noodles, also known as zoodles, creating a low-carb, gluten-free base that's packed with wholesome goodness. Juicy, golden chicken breast pieces are paired with sautéed cherry tomatoes, red bell peppers, and wilted baby spinach, all seasoned with fragrant Italian herbs and a hint of optional red pepper flakes for a subtle kick. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or a light, guilt-free dinner. Serve it hot and garnish with freshly grated parmesan and chopped basil for a burst of flavor and elegance. Perfect for those following keto, low-carb, or gluten-free lifestyles, this dish proves that healthy eating doesn't have to compromise on taste!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 large red bell pepper, sliced thinly
- 3 cups baby spinach
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
Instructions
Wash the zucchini and trim off the ends. Use a spiralizer, julienne peeler, or vegetable peeler to create zucchini noodles (zoodles). Set them aside on a clean towel to absorb any excess moisture.
Slice the chicken breasts into thin strips or bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with a pinch of salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant.
Add the cherry tomatoes and red bell pepper slices. Sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.
Add the baby spinach to the skillet and stir until it wilts, about 1-2 minutes.
Return the cooked chicken to the skillet and sprinkle everything with Italian seasoning, red pepper flakes (if using), and the remaining salt and black pepper. Stir to combine and cook for another 1-2 minutes to warm through.
Add the zucchini noodles to the skillet and toss gently with the chicken and vegetables. Cook for 2-3 minutes, just until the zoodles are warmed through; avoid overcooking to prevent them from becoming mushy.
Taste and adjust salt and seasoning if needed.
Serve the low carb spaghetti immediately, garnished with grated parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 332 mg | 110% | |
| Sodium | 11071 mg | 481% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 74.8 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1000 mg | 77% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4152 mg | 88% | |
*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.
