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:
  • 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:
  1. ​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.
  2. 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:
  1. ​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.
  2. 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.
  3. 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:
  1. ​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.
  2. 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.
  3. 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.
  4. Next, add the spinach and basil cream sauce on top of the noodles (save a little for the chicken).
  5. 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!

BON APPÉTIT!