Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken parmesan with zucchini spaghetti (low-carb). One of my favorites. For mine, I’m gonna 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 recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chicken Parmesan with Zucchini Spaghetti (Low-Carb) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken parmesan with zucchini spaghetti (low-carb) using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Parmesan with Zucchini Spaghetti (Low-Carb):
- Take 4 large zucchini (6 small)
- Make ready 4-5 thin sliced chicken breast strips
- Take 1 packet Shake N Bake Parmesan Breadcrumbs
- Make ready 1/2 cup plain panko
- Take 1/4 cup grated parmesan
- Make ready 3 Tbsp garlic seasoning
- Take 1 Tbsp fresh parsley
- Get 1/2 cup flour
- Prepare 3 eggs
- Get 3 Tbsp. milk
- Take 2 Tbsp butter
- Take 1 Tbsp minced garlic
- Get Spaghetti sauce
- Get Fresh mozzarella
- Make ready Olive oil
- Prepare to taste Salt and pepper
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. Our Chicken Parmesan with Spaghetti cuts over half the calories of the traditional recipe.
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.
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. The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked Serve it over pasta, zucchini noodles, roasted veggies or with a large salad to keep it on the lighter side.
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