Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken parmesan with zucchini spaghetti (low-carb). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Keto Low Carb Chicken Spaghetti recipe, with a delicious cheesy sauce, no canned soups. Tips for Making Keto Low Carb Chicken Spaghetti. My number one tip is to ensure you adequately remove excess moisture from the zoodles by draining them after they are cooked and then blotting them dry.
Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have chicken parmesan with zucchini spaghetti (low-carb) using 16 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
- Make ready 4 large zucchini (6 small)
- Prepare 4-5 thin sliced chicken breast strips
- Get 1 packet Shake N Bake Parmesan Breadcrumbs
- Make ready 1/2 cup plain panko
- Take 1/4 cup grated parmesan
- Get 3 Tbsp garlic seasoning
- Make ready 1 Tbsp fresh parsley
- Get 1/2 cup flour
- Make ready 3 eggs
- Take 3 Tbsp. milk
- Take 2 Tbsp butter
- Prepare 1 Tbsp minced garlic
- Prepare Spaghetti sauce
- Take Fresh mozzarella
- Get Olive oil
- Make ready to taste Salt and pepper
Pasta now plays a supporting role in this dish, and by. While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Stuffed zucchini boats with the flavor of chicken parmesan.
Instructions to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
- Mix: breadcrumbs, panko, 2 Tbsp garlic seasoning, parsley, and grated parmesan.
- Whisk: eggs and milk.
- Coat: chicken in flour, then eggs, then breadcrumb mix.
- Bake: chicken at 375 degrees for 10-12 minutes.
- Remove: chicken from oven, top with fresh mozarella, return to oven for 3 minutes (or until cheese is melted).
- While chicken is in the oven, heat spaghetti sauce of your choice on stove, seasoning if desired.
- Use: spiralizer or julienne peeler to make zucchini "noodles."
- Sauté: zucchini noodles in 1 tsp olive oil, minced garlic, remaining garlic seasoning, and butter until cooked but slightly firm, stirring often.
- Add: spaghetti sauce to zucchini and stir, saving some sauce for topping.
- Plate: Zucchini "noodles", chicken, additional sauce if desired.
Zucchini noodles are served alongside chicken topped with marinara and cheese in this gluten-free version of chicken Parmesan. A perfect weekday meal, well suited for a low-carb diet. All Reviews for Chicken Parmesan with Zucchini Pasta. This Chicken Parmesan RECIPE is fabulous tasting and great for those on a Low Carb Diet Everyone loves our low carb chicken parmesan!
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