Low Carb Chicken Pasta
Directions
- 1Season two chicken breasts with 1 tsp avocado oil, salt, pepper, 1 tbsp garlic powder, 1 tbsp sweet paprika, 1 tbsp oregano, and 1/4 tsp cayenne pepper. Let it sit for 30 minutes.
- 2Cook the chicken in a pan with avocado oil for 5-6 minutes on each side, until cooked through.
- 3Dice 1/2 large yellow onion and add it to the same pan with 3 minced garlic cloves and 1 tsp of avocado oil. Mix well.
- 4Season the onion mixture with salt, pepper, 1/2 tbsp garlic powder, 1/2 tbsp smoked paprika, 1/2 tbsp oregano, and 1/4 tsp cayenne pepper.
- 5Add 1/2 cup of sun-dried tomatoes and 2 cups of spinach to the pan and mix well.
- 6In a food processor, blend 12oz cottage cheese, 3 adobo chipotle peppers, 1 clove garlic, 1 large handful of fresh basil, 1 tbsp onion powder, and 1 cup of unsweetened milk until smooth. Adjust to taste.
- 7Pour most of the creamy sauce into the pan with the onions and spinach, reserving some for later.
- 8Boil 6oz of Kaizen pasta in salted water for about 4 minutes, then drain and rinse.
- 9Add the cooked pasta to the pan and toss everything together.
- 10Slice the cooked chicken and place it on top of the pasta. Drizzle with the reserved sauce and sprinkle with parmesan cheese.
Ingredients
- 3 chicken breasts
- 1.5 tsp avocado oil
- 3 pinches salt
- 3 pinches fresh cracked pepper
- 1.5 tbsp garlic powder
- 1.5 tbsp sweet paprika
- 1.5 tbsp oregano
- 0.38 tsp cayenne pepper
- 0.75 large yellow onion
- 4.5 minced garlic cloves
- 0.75 cup sun-dried tomatoes
- 3 cups spinach
- 18 oz cottage cheese
- 4.5 adobo chipotle peppers
- 1.5 large handful fresh basil
- 1.5 tbsp onion powder
- 1.5 cup unsweetened milk
- 9 oz Kaizen pasta
- 1.5 dusting parmesan cheese
Equipment
frying panforkknifefood processor