Lemon Cream Chicken Over Squash Ribbon Pasta

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Lemon Cream Chicken Over Squash Ribbon Pasta

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Ingredients

Adjust Servings:
1/2 cup chicken broth
1 tbsp ghee
3 dashes of lemon pepper seasoning
1/2 tbsp parsley
8 oz chicken tenderloins
2 cups zoodles made with yellow squash and zucchini
1 1/2 cups heavy cream
1 tsp garlic cloves, minced

Nutritional information

4g
Net Carbs
807
Calories
83g
Fat
5g
Carbs
25g
Protein
1g
Fiber
  • 25-35 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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This lemon cream chicken over squash ribbon pasta dish will satisfy any cravings you might have for creamy pasta, And if you ask me, it’s even better than the real thing! And don’t even get me going on the lemon cream sauce! It’s ah-mazing!

OK, now your mission is to make this and tell me what you think. If you like lemon cream sauce, you will love this. And if you don’t, don’t tell me because it will break my heart. Just kidding, seriously, make it and tell me what you think in the comments!

If you’re scared to make your own squash pasta, don’t be. Read my post about the best veggie spiralizers and see just how easy it can be!

 

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Steps

1
Done

Get yourself one good sized yellow squash and one good-sized green squash. Shave the squash into a bowl, basically creating thin long ribbons. Do this until you hit the seeds and then stop.

2
Done

Toss with 1 tsp garlic, 3 cracks of lemon pepper seasoning and and 1fresh chopped tbsp parsley. Set aside.

3
Done

Get a medium-sized frying pan and add 1/2 cup chicken broth and bring to a boil on medium.

4
Done

Once boiling, add 1 1/2 cups heavy cream, 2 tsp minced garlic and a lemon (quartered) and let simmer for 5-10 minutes on low until reduced in half. Stir frequently. When done, set aside.

5
Done

In a large frying pan, heat up some ghee (I like OMGhee) or coconut oil. Add chicken and cook on medium high until almost cooked through. Once cooked, chop into 1-inch slices and set aside.

6
Done

Once the cream sauce has reduced in half, remove the lemons and add the chicken into it and let reduce some more on low.

7
Done

In the pan you used to cook the chicken, add the squash noodles and cook on medium 5-10 minutes until soft and a translucent, but still crisp.

8
Done

Add the cream sauce with chicken into the noodles and cook for another 1 minutes while mixing together.

9
Done

Eat and enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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