BASIL CHICKEN ZUCCHINI PASTA.
A low-carb pasta without your everyday noodles! This recipe was a jaw dropper for me — I never thought eating zucchini noodles would be this good! Topped with a creamy basil and spinach sauce and a tender garlic crusted chicken breast with fresh mozzarella, you will forget that you’re not even eating actual pasta! It’s a must try.
Prep: 5 m • Cook: 15 m • Level: Easy • Servings: 1
USE REGULAR PASTA.
Not into zucchini noodles? Not on a diet? Make this delicious meal with ordinary pasta! I would suggest using angel hair or spaghetti noodles. Just follow the same steps!
KICK THE CRUST.
If you’re doing an extra low-carb diet, then I’d obviously suggest for you to kick the crust on the chicken breast. Although I didn’t use much at all! I probably only used a half cup for both pieces of chicken breast.
CALORIES.
This dinner would be about 700 calories if you’re using the same portions as I did! I probably finished 2/3 of the plate though, since it was kind of a lot for one person and I had it for lunch! The bulk of the calories come from the chicken breasts alone. Also, I should mention that I used heavy whupping cream for the sauce, but you could replace with a low-fat milk if you prefer.
INGREDIENTS.
For the chicken:
For the basil cream sauce:
For the zucchini noodles:
Note: You could totally skip the zucchini noodles and whip up a delicious pasta dish using angel hair.
- 6 oz thick chicken breast, sliced in half
- 1/2 cup Italian breadcrumbs
- Salt
- Black pepper
- Garlic powder
- Paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 small fresh mozzarella balls
For the basil cream sauce:
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1 small lemon
- 1 tbsp flour
- Salt
- Black pepper
- Garlic powder
- 1/4 cup basil
- 1 cup baby spinach
For the zucchini noodles:
- Water, for boiling
- Green Giant’s zucchini noodles
- Salt
- Black pepper
- Garlic powder
- 1 tsp olive oil
Note: You could totally skip the zucchini noodles and whip up a delicious pasta dish using angel hair.
DIRECTIONS.
For the chicken:
For the sauce:
For the zucchini noodles:
- Wash the chicken and pat dry. Season with salt, black pepper, garlic powder, and paprika on both sides. Rub in with 1/2 tbsp olive oil. Pour the Italian breadcrumbs in a shallow plate and bread each side of the chicken breasts.
- In a wide and shallow saucepan, heat 1/2 tbsp olive oil and 1 tbsp unsalted butter on medium-high heat. Cook the chicken on one side for about 5 minutes, or until the crust is golden. Flip to cook the chicken on the other side for another 5 minutes. Remove and set aside.
For the sauce:
- Pour 1/2 cup of low-sodium chicken broth and 1/2 cup heavy whipping cream in the same pan, but put the heat on low. Squeeze the juice of 1 small lemon. Season with salt, black pepper, and garlic powder and mix well.
- Toss in the 1/4 cup fresh basil and 1 cup baby spinach. Mix well on medium heat and allow the spinach to wilt. Cook on medium for a couple minutes.
- Add in the 1 tbsp flour as you whisk it into the sauce thoroughly to thicken. Return the chicken to the pan and add a couple small fresh mozzarella balls in the sauce to melt a little bit while covered for another 5 minutes Put the heat on medium-low while covered to cook the chicken in the sauce.
For the zucchini noodles:
- Fill a small and deep saucepan halfway with water. Season the water with a little salt, black pepper, and garlic powder. Add 1 tsp olive oil and mix in. Bring to a boil.
- Carefully add the frozen zucchini noodles into the boiling water. After a couple minutes, break apart the noodles with a fork. Allow the noodles to cook for about 5 - 7 minutes.
- Drain the noodles in a strainer and use tongs to place the noodles on your plate, that way you don’t get extra water on your plate.
- Next, add the spinach and basil cream sauce on top of the noodles (save a little for the chicken).
- Then, add the garlic crusted chicken and drizzle a little more sauce onto the chicken. You could also garnish with fresh Parmesan cheese. Finally, enjoy this masterpiece!