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Green Chile Chicken Pasta (low carb with zucchini pappardelle)
Spicy, creamy sauce covers thinly sliced zucchini "noodles" and is topped with seasoned, grilled chicken.
Course
Light Dinner/Lunch, Low Carb Main
Cuisine
Southwestern, Tex-Mex
Keyword
chicken, pasta, zucchini
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
1
serving
Calories
661
kcal
Author
Marye
Ingredients
1
medium sized zucchini
Avocado oil
6
ounces
chicken breast
1/2
teaspoon
garlic powder
Salt and pepper
1
tablespoon
butter
1/4
cup
heavy cream
1
tablespoon
Hatch brand chiles
chopped
1
teaspoon
pimento
chopped
1/4
teaspoon
cumin
1
ounce
cheese
Instructions
Slice the zucchini longwise with a mandolin or a vegetable peeler. The strips should be wide and thin.
Cut the chicken breast into bite sized chunks and season with salt, pepper, and garlic powder.
Add avocado oil to a heavy cast iron skillet and heat until it is very hot.
Add the chicken and saute until the outside is golden brown.
Turn the heat down and continue to cook until done (160F) in the center.
Remove the chicken from the skillet.
Quickly add the butter and heavy cream.
Stir and scrape with the spatula to loosen up any bits of chicken that are stuck to the pan.
If the pan is dry at this point add 1/4 cup water or chicken stock.
Add the zucchini and stir gently until it is tender, 2 minutes or so.
Add the chiles, pimento and cumin.
Stir to cover all of the ingredients with the pan juices.
Add the chicken.
Top with cheese and serve.
Nutrition
Calories:
661
kcal
|
Carbohydrates:
11
g
|
Protein:
48
g
|
Fat:
48
g
|
Saturated Fat:
28
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
250
mg
|
Sodium:
515
mg
|
Potassium:
1300
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
2234
IU
|
Vitamin C:
63
mg
|
Calcium:
295
mg
|
Iron:
2
mg