Low Carb Chicken Pasta With Red Pepper Sauce
How to Make It
Step 1
Heat the olive oil in a skillet over a medium/high heat. Add the diced chicken pieces and pan fry until just cooked through. The chicken should be browned all over and no longer pink in the middle.
Step 2
While the chicken is cooking, add the pine nuts to a separate dry skillet over a low/medium heat. Toast the pine nuts gently until lightly golden all over. This will only take a few minutes.
Step 3
Once the chicken is cooked through, add the zucchini noodles to the skillet. Stir well, distributing the chicken throughout the spaghetti. Add the Keto Italian red pepper and tomato sauce. Stir well, coating the chicken and noodles in the sauce. Heat through gently just for a few minutes until piping hot, the chicken is entirely cooked through, and the zucchini is tender. Do not overcook as the zucchini will release too much liquid.
Step 4
Divide the pasta between two serving bowls. Top the pasta with the toasted pine nuts and parmesan shavings. Serve hot with your preferred Keto sides.
Ingredients
- Diced Chicken Breast Fillet by Tesco – 10-½ ounce
- Keto Italian Red Pepper And Tomato Sauce – 4 tablespoons
- Organic Zucchini Noodles by Whole Foods – 2-½ cup
- Pine Nuts – 1 tablespoon, whole pieces
- Olive Oil – 1 tablespoon
- Parmesan Freshly Shaved by Belgioioso – 1 tbsp