Pesto Z'paghetti with Chicken

Name: Pesto Z'paghetti with Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 28 oz spirilized zucchini, about 4 medium; 1/2 c light/low-fat Ricotta cheese; 1 T grated Parmesan cheese; 1/4 oz pine nuts; 1/4 c plus 2 T chopped fresh basil; 1 T chopped garlic; 1/2 tsp each salt and pepper; 8 oz boneless chicken breast, pounded to 1/2" thickness

Sue @cook_3874779

Columbus, Ohio

15 net carbs
Recipe from Hungry Girl Clean & Hungry
**OMG! Love this recipe, however, I used cream cheese instead of Ricotta cheese.

Sue @cook_3874779

Columbus, Ohio

15 net carbs
Recipe from Hungry Girl Clean & Hungry
**OMG! Love this recipe, however, I used cream cheese instead of Ricotta cheese.

Saved

Ingredients

2 servings

28 ozspirilized zucchini, about 4 medium
1/2 clight/low-fat Ricotta cheese
1 Tgrated Parmesan cheese
1/4 ozpine nuts
1/4 cplus 2 T chopped fresh basil
1 Tchopped garlic
1/2 tspeach salt and pepper
8 ozboneless chicken breast, pounded to 1/2" thickness

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Steps

1

To make sauce, combine in a small blender: Ricotta, Parmesan, pine nuts, 1/4 c basil, 1-1/2 tsp garlic, 1/4 tsp each salt and pepper. Add about 3 T water. Blend until uniform.
2

Spray large skillet with cooking spray and heat on med. Season chicken with 1/4 tsp each salt and pepper. Cook until no longer pink, about 4 min. on each side. Transfer to cutting board and slice.
3

Remove skillet from heat and wipe clean. Re-spray and bring to med. heat. Add zucchini and 1-1/2 tsp garlic. Cook and stir until slightly tender. Drain excess liquid from pan.
4

Add in sauce, cook and stir until noodles are evenly coated with sauce.
5

Plate noodles and top with chicken. Sprinkle with remaining chopped basil.

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Sue @cook_3874779

on January 15, 2017 21:24

Columbus, Ohio

I'm always looking for new and good-tasting low-carb alternative recipes. Most of my recipes are from books like the "Wheat Belly Cook Book" or others I find on the internet. I tend to tweak most recipes and will share all my experiments!