Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
How to Make It
Step 1
Start by melting the first amount of butter in a pan over low heat on the stove. Add in whole spinach leaves and stir them into the butter until they wilt. Once the spinach has fully wilted in the hot butter, set the pan aside to cool. Meanwhile, turn on the oven to preheat to 350 degrees and prepare a sheet tray with parchment paper or pan spray.
Step 2
With the spinach and pan set aside, prepare the chicken. Slice thin, 3-oz slices of chicken breast and pat them dry with a paper towel. Place a piece of plastic wrap or parchment paper over the thin-sliced chicken breasts and pound them flat to ¼-inch thick (if necessary). Season the breasts with seasoned salt, lemon pepper, black pepper, onion powder, garlic powder, and italian seasoning.
Step 3
Lay slices of prosciutto horizontally on your prepared sheet tray. Lay a seasoned chicken breast over each slice of prosciutto to create a cross shape. Spoon even portion of sauteed spinach on top of each chicken breast. Then, fold the ends of the prosciutto over the chicken. Tuck the ends of prosciutto if needed to avoid them unwrapping in the oven. Bake the chicken for 20 minutes in the oven.
Step 4
While the chicken is baking, make the pesto macaroni. Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also, include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.
Step 5
Set the pesto aside and move to the stove. Melt the second amount of butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.
Step 6
Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.
Step 7
Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it’s finished. Serve 1 cup of pasta with each chicken breast.
Ingredients
- Unsalted Butter – 1 tablespoon
- Spinach – 1 ounce
- Chicken Breast Boneless Skinless Raw – 6 oz
- Seasoned Salt – ⅛ teaspoon
- Lemon Pepper Seasoning – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Garlic Powder – ⅛ teaspoon
- Italian Seasoning – ⅛ teaspoon
- Prosciutto – 2 slice
- Basil – 1 ounce
- Parmesan Cheese – ½ cup, grated
- Walnuts – 1-½ ounce
- Garlic – ½ tablespoon, chopped
- Olive Oil – ¼ cup
- Unsalted Butter – 1 tablespoon
- Paleo Baking Flour by Bob’s Red Mill – 2 teaspoon
- Almond Milk, Plain Or Original, Unsweetened – ¼ cup
- Japanese White Shirataki Noodles by Yutaka – 8 ounce
- Gouda Cheese – ½ cup, shredded