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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.
Course
Main
Cuisine
American Classic
Keyword
cheesy, creamy, gooey, spicy, zoodles
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
cookies
Calories
367
kcal
Author
Katherine Peters
Ingredients
4
medium
zucchini
, spiralized
1/2
teaspoon
garlic
, chopped
2
cups
chicken
,cooked and diced or shredded
2
ounces
cream cheese
1
tablespoon
heavy cream
2 1/2
ounces
cheddar cheese
, grated - 1/2 ounce set aside
1/2
cup
Ro*Tel tomatoes and chiles
1/4
cup
chicken stock
2
tablespoons
sour cream
1
teaspoon
chipotle in adobo
, mashed
US Customary
-
Metric
Instructions
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.
Notes
Does not freeze well but can be assembled ahead of time.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
4
g
|
Protein:
22
g
|
Fat:
28
g
|
Saturated Fat:
16
g
|
Cholesterol:
117
mg
|
Sodium:
472
mg
|
Potassium:
403
mg
|
Fiber:
0
g
|
Sugar:
3
g
|
Vitamin A:
1035
IU
|
Vitamin C:
6.2
mg
|
Calcium:
315
mg
|
Iron:
1.1
mg