Low Carb Chicken Spaghetti
Ingredients
LOW CARB CHICKEN SPAGHETTI SAUCE
- 3 Boneless skinless chicken thighs , cut into chunks
- 1/4 tsp salt
- 1/2 tsp pepper
- 10 oz Rotel tomatoes , drained (283g)
- 1 large zucchini , spiralized and cut into 4 cups noodles (300g)
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup onion , finely chopped (60g)
LOW CARB CHICKEN SPAGHETTI SAUCE
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 1/2 tsp ground black pepper
- 1 tsp Dijon Mustard
- 1 tsp garlic , minced
- 1/4 cup Parmesan cheese , shredded
- 1 cup sharp Cheddar Cheese
Instructions
- 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.
- ...............
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