Green Chile Chicken Pasta (low carb with zucchini pappardelle)
Spicy, creamy sauce covers thinly sliced zucchini "noodles" and is topped with seasoned, grilled chicken.
medium sized zucchini
Salt and pepper
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.
Find more great low carb recipes at Lowcarb-ology.com