Low Carb Spaghetti with Tomato Sauce and Chicken

Satisfy your pasta cravings with this vibrant and flavor-packed Low Carb Spaghetti with Tomato Sauce and Chicken! This healthy twist swaps traditional pasta for tender, nutrient-rich zucchini noodles, creating a guilt-free meal that's perfect for weeknight dinners or meal prep. Juicy, pan-seared chicken breast adds protein while a fragrant homemade tomato sauce, simmered with garlic, basil, and oregano, takes center stage. The dish comes together in just 40 minutes, making it as convenient as it is delicious. Garnish with fresh parsley and Parmesan for an extra layer of zest and richness. Whether you're following a low-carb or keto diet, this recipe will leave you feeling satisfied without sacrificing taste or comfort.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 3 tablespoons Olive oil
• 2 medium (about 6 oz each) Chicken breast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 Garlic cloves
• 0.25 teaspoon Crushed red pepper flakes
• 14 ounces Crushed tomatoes (canned)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh parsley (optional, for garnish)
• 0.25 cup Parmesan cheese (optional, for garnish)

Directions

Step 1

Wash and trim the ends of the zucchinis, then use a spiralizer to create zucchini noodles (zoodles). Set these aside and pat them dry with paper towels to absorb excess moisture.

Step 2

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the skillet over medium heat for 1-2 minutes until fragrant. Add the crushed red pepper flakes.

Step 5

Pour in the canned crushed tomatoes, and stir in the dried basil, dried oregano, and 0.5 teaspoon of salt. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Step 6

In a separate large skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes until just tender. Avoid overcooking, as they can become mushy.

Step 7

To serve, plate the zucchini noodles and top them with the tomato sauce and sliced chicken strips. Garnish with fresh parsley and grated Parmesan cheese, if desired.

Step 8

Serve immediately and enjoy your wholesome, low-carb spaghetti!

Nutrition Facts

Serving size	(1641.3g)

Amount per serving	% Daily Value*
Calories	1512.1

Total Fat 74.0g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 328.3mg	0%
Sodium 12336.4mg	0%
Total Carbohydrate 88.5g	0%
Dietary Fiber 14.0g	0%
Total Sugars 69.3g
Protein 131.6g	0%

Vitamin D 0IU	0%
Calcium 925.0mg	0%
Iron 7.8mg	0%
Potassium 3601.2mg	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: 43.1%

Protein: 34.0%

Carbs: 22.9%