This low carb one pot meal can be ready in under 30 minutes and is a lovely summer meal!
Early last summer, Nick decided to do the keto diet. He had broken his foot and wasn't able to hit the gym and did not want to gain weight since he is still in the Reserves. The only plus side to this diet from my point-of-view (I love carbs) was that Nick started eating loads of zucchini which is probably my favorite vegetable. The kids and I did not follow the keto diet, but there were nights that I fixed a keto-friendly meal so I wasn't make a variation of whatever we were eating (which could be a bit annoying at times...zucchini carbonara did not turn out well haha). This recipe is basically everything delicious - zucchini, pesto, alfredo. YUM! It's a one pot meal and can be cooked in under 30 minutes. It's a win all around!
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What you need:
- 3 Tbsp. unsalted butter
- 1 lb. chicken breasts, cut into 1-inch cubes
- 1 small onion, diced
- 2 cloves minced garlic
- 3 Tbsp. all-purpose flour
- 1/2 cup half and half
- 1 cup milk
- 1/4 cup pesto
- Salt and pepper to taste
- 4 medium zucchinis, spiralized
- 1/3 cup shredded Parmesan cheese
- In a large skillet over medium-high heat, add butter and melt.
- Then add chicken, onion, and garlic and saute until chicken is cooked through and onions are translucent.
- Stir flour into mixture and then slowly add half and half, milk, and pesto. Stir until smooth.
- Bring to a simmer over medium-high heat and simmer until thickened. Remove from heat and salt and pepper to taste.
- Add zucchini noodles and toss gently. Sprinkle with Parmesan and return to heat. Cover and cook over medium heat for about 5 minutes.
If you're not afraid to eat a few carbs (or a lot of carbs), this Creamy Cajun Chicken Alfredo is a fantastic dish. Another super wonderful chicken and zucchini recipe is this Skillet Bruschetta Chicken with Zoodles from Sally's Baking Addiction
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