Low Carb Chicken Spaghetti
Here's a low carb adaption of an old fashioned favorite! Zucchini noodles stand in for the pasta in this gooey, creamy comfort food.
cheesy, creamy, gooey, spicy, zoodles
,cooked and diced or shredded
, grated - 1/2 ounce set aside
Ro*Tel tomatoes and chiles
chipotle in adobo
Preheat the oven to 350F.
If the zucchini isn't spiralized go ahead and spiralize it.
Saute the zoodles and garlic in a little butter until just barely soft.
Add chicken and set aside.
Place the cream cheese and cream into a microwave safe bowl.
Heat for 1 to 2 minutes or until you can mix the two together smoothly.
Stir in the 2 ounces of Cheddar and heat until melted, about 1 minute. - stir until smooth.
Add the Ro*Tel, chicken stock, sour cream, and chipotle in adobo.
Stir to blend and add to the zoodles and chicken.
Stir gently and spoon into a greased casserole dish.
Top with remaining 1/2 ounce of cheese.
Bake for 15 to 20 minutes, or until cheese is bubbly and dish is heated through.
Does not freeze well but can be assembled ahead of time.
Find more great low carb recipes at Lowcarb-ology.com