Chicken Pasta With Red Pepper Sauce

About

This easy Keto pasta is rich in protein, fats and flavor. Our simple pasta dish is prepared with diced chicken pieces, zucchini noodles, and our Keto Italian red pepper and tomato sauce. Once prepared, the pasta is served with a sprinkling of toasted pine nuts and tangy parmesan shavings. Perfect for weeknight dinners or a warming low carb lunch option. You will find our Keto Italian red pepper and tomato sauce recipe in our sides section.

What Cut of Chicken Should I Use?

We have used diced chicken breast pieces for our creamy Keto pasta recipe. If you prefer, you can use an alternative cut of chicken such as thigh meat for additional fats and flavor. You could also use pre-cooked rotisserie or leftover shredded roast chicken for a super quick and easy dinner option. Please be sure to adjust your macros to account for any changes made to the recipe and adjust cooking times as needed for different cuts or for pre-cooked chicken.

What Kind of Spaghetti Can I Use?

We have used zucchini noodles for our low carb spaghetti recipe. You can either buy these ready prepared from the grocery store or make the noodles yourself. To prepare the noodles yourself, you will need whole fresh zucchini and a spiralizer or speed peeler to peel the zucchini flesh into pasta ribbons. Alternatively, you may swap the zucchini for spaghetti squash or miracle noodles.

Please note the prep time does not include the time it takes to make the sauce.

Ingredients

10 ½ ounce diced chicken breast fillet by tesco
4 tablespoons keto italian red pepper and tomato sauce
2 ½ cup organic zucchini noodles by whole foods
1 tablespoon, whole pieces pine nuts
1 tablespoon olive oil
1 tablespoon parmesan freshly shaved by belgioioso

Instructions

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.
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.
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.
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.