Dinner

Low Carb Chicken Spaghetti is for Dinner.

Low Carb Chicken Spaghetti takes 25 minutes to prepare.

Low Carb Chicken Spaghetti takes 25 minutes to cook.

Low Carb Chicken Spaghetti makes 4 servings.

The ingredients for Low Carb Chicken Spaghetti are:

3 boneless/ skinless Chicken Thigh
1 can Rotel Tomatoes
4 cup zucchini noodles
1 tbsp Extra Virgin Olive Oil
1 tbsp Butter, salted
1/2 cup onion (raw), chopped
1/4 tsp Salt
1/2 tsp Pepper, black

Sauce Ingrediants:
1 cup Heavy Cream
1 tsp Worcestershire Sauce
1 tsp Dijon Mustard
1/2 tsp Pepper, black
1 tsp Garlic - minced
1/4 cup Parmesan Cheese, shredded
1 cup Cheddar Cheese, Kroger shredded Sharp Cheddar

Here is how you make Low Carb Chicken Spaghetti:

You will need a 7x9 inch baking dish.Cut the boneless skinless chicken thighs into chunks and season with salt and pepper. Let them sit for at least 20 minutes before cooking.Drain the Rotel in a sieve and press it a little with a spoon to remove as much liquid as possible, set aside. Spiralize your zucchini, you will need enough to fill the 7x9 baking pan, one fat 7- 8 inch zucchini will probably be enough to yield 4 cups, they will get smaller when cooked. Cut the 'noodles' with a pair of kitchen scissors, or a knife, into manageable lengths. Cook the 'zoodles' for 30 seconds to 2 minutes in the microwave, in 30 second bursts to avoid overcooking. You want them 'just cooked' and not soggy. Pour off any water and let them sit on kitchen paper and pat dry to absorb more water. If you fail to remove the water adequately from the noodles the excess water will dilute your sauce, so don't skip this step.In a cast Iron or non stick skillet add the olive oil and butter and cook the finely diced onion over a medium heat until soft and cooked, for about 5-7 minutes, then remove from the skillet.There should be enough oil left in the skillet to cook the chicken thighs, if not add a little more. Cook for about 5 minutes over a medium/ high heat or until fully cooked.How the Make the Low Carb Chicken Spaghetti SauceAdd the heavy cream, Worcestershire sauce, ground black pepper, Dijon mustard, and garlic to the same skillet you cooked the chicken in, bring to a boil and scrape up the cooked chicken bits off the base of the pan.Simmer the cream sauce for about 5-8 minutes or until it thickens up. Add back the onions, cooked chicken, and parmesan cheese and simmer for a further 1 minute on a medium heat.Assemble the Low Carb Chicken SpaghettiMix the drained Ro-Tel, cooked zucchini noodles, and cooked chicken in the skillet with the cream sauce and 1/2 cup cheddar cheese.Add mixture to 7x9 inch baking dish and top with remaining cheddar cheese.Broil for a couple minutes to melt the cheese and brown the top, serve immediatelyServing Size: This serves 4Number of Servings: 4Recipe submitted by SparkPeople user DGRIFFITH51.

The nutritional information for Low Carb Chicken Spaghetti is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 502.0

• Total Fat: 41.7 g
• Cholesterol: 164.0 mg
• Sodium: 654.6 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.9 g
• Protein: 21.8 g

The dietary needs meet for Low Carb Chicken Spaghetti is Low Carb