Low Carb Spaghetti with Tomato Sauce and Chicken
Dive into this healthier twist on a classic comfort dish with our Low Carb Spaghetti with Tomato Sauce and Chicken recipe! This flavorful creation swaps traditional pasta for zucchini noodles, delivering a low-carb and nutrient-packed alternative perfect for satisfying your cravings while staying on track. Juicy, perfectly seasoned chicken breasts pair beautifully with a robust homemade tomato sauce featuring garlic, dried basil, and oregano for a burst of Mediterranean-inspired flavors. Simple to prepare in under an hour, this gluten-free meal is easy enough for a weeknight dinner yet elegant enough for entertaining. Garnish with fresh parsley and Parmesan cheese for a final touch of freshness and richness. Whether you're looking for keto dinner ideas or a light yet nourishing pasta alternative, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 3 tablespoons Olive oil
- 2 medium (about 6 oz each) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Garlic cloves
- 0.25 teaspoon Crushed red pepper flakes
- 14 ounces Crushed tomatoes (canned)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.25 cup Parmesan cheese (optional, for garnish)
Instructions
Wash and trim the ends of the zucchinis, then use a spiralizer to create zucchini noodles (zoodles). Set these aside and pat them dry with paper towels to absorb excess moisture.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the skillet over medium heat for 1-2 minutes until fragrant. Add the crushed red pepper flakes.
Pour in the canned crushed tomatoes, and stir in the dried basil, dried oregano, and 0.5 teaspoon of salt. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
In a separate large skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender. Avoid overcooking, as they can become mushy.
To serve, plate the zucchini noodles and top them with the tomato sauce and sliced chicken strips. Garnish with fresh parsley and grated Parmesan cheese, if desired.
Serve immediately and enjoy your wholesome, low-carb spaghetti!
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 12336 mg | 536% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 69.3 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3601 mg | 77% | |
*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.
