Low Carb Spaghetti with Chicken and Vegetables

Indulge in a wholesome, guilt-free twist on a classic with this Low Carb Spaghetti with Chicken and Vegetables! This vibrant dish swaps traditional pasta for tender zucchini noodles (zoodles), keeping the meal light yet satisfying. Juicy, perfectly seasoned chicken strips are sautéed alongside a medley of colorful vegetables like cherry tomatoes, red bell peppers, and baby spinach for a nutrient-rich base bursting with flavor. Infused with Italian seasoning, garlic, and a hint of optional red pepper flakes, this recipe delivers a deliciously savory and slightly spicy kick. Ready in just 35 minutes, it's a quick and healthy dinner option that’s naturally gluten-free and keto-friendly. Top it off with fresh basil and a sprinkle of parmesan for a restaurant-quality finish that will have everyone coming back for seconds! Perfect for those seeking a low-carb, high-protein meal that's both comforting and nutritious.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 2 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 2 cups cherry tomatoes, halved
• 1 large red bell pepper, sliced thinly
• 3 cups baby spinach
• 2 teaspoons Italian seasoning
• 0.5 teaspoons red pepper flakes (optional)
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups parmesan cheese, grated (optional, for garnish)
• 2 tablespoons fresh basil leaves, chopped (optional, for garnish)

Directions

Step 1

Wash the zucchini and trim off the ends. Use a spiralizer, julienne peeler, or vegetable peeler to create zucchini noodles (zoodles). Set them aside on a clean towel to absorb any excess moisture.

Step 2

Slice the chicken breasts into thin strips or bite-sized pieces.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with a pinch of salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds, until fragrant.

Step 5

Add the cherry tomatoes and red bell pepper slices. Sauté for 3-4 minutes until the vegetables are tender and slightly caramelized.

Step 6

Add the baby spinach to the skillet and stir until it wilts, about 1-2 minutes.

Step 7

Return the cooked chicken to the skillet and sprinkle everything with Italian seasoning, red pepper flakes (if using), and the remaining salt and black pepper. Stir to combine and cook for another 1-2 minutes to warm through.

Step 8

Add the zucchini noodles to the skillet and toss gently with the chicken and vegetables. Cook for 2-3 minutes, just until the zoodles are warmed through; avoid overcooking to prevent them from becoming mushy.

Step 9

Taste and adjust salt and seasoning if needed.

Step 10

Serve the low carb spaghetti immediately, garnished with grated parmesan cheese and fresh basil, if desired.

Nutrition Facts

Serving size	(1900.2g)

Amount per serving	% Daily Value*
Calories	1650.3

Total Fat 74.8g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 331.5mg	0%
Sodium 11071.0mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 19.8g	0%
Total Sugars 74.8g
Protein 147.2g	0%

Vitamin D 27.3IU	0%
Calcium 999.8mg	0%
Iron 12.8mg	0%
Potassium 4151.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.7%

Protein: 35.6%

Carbs: 23.8%