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Keto Chicken Scampi Pasta w Wilted Garlic Spinach Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(1601 reviews)
By Zylo Nutritionist Team
Keto Chicken Scampi Pasta w Wilted Garlic Spinach
Zylo Recipes

Description

Experience a delightful take on a beloved Italian classic with this Chicken Scampi recipe. Whether you're planning an elegant dinner or looking for a satisfying meal, this dish features tender chicken breasts seasoned with Italian-inspired spices, creating a symphony of flavors reminiscent of traditional scampi. Notes of peppers and onions complement the savory chicken, offering a well-rounded and aromatic culinary experience.

Instead of traditional pasta, the chicken is served over a bed of delicate noodles, all coated in a rich and creamy scampi sauce. The texture of the noodles provides a pleasant contrast to the succulent chicken and velvety sauce. Accompanying the scampi is a vibrant wilted spinach salad drizzled with flavorful garlic-infused oil.

The warmth of the garlic oil gently softens the spinach, enhancing its natural flavors and adding a subtle kick. The recipe is designed for ease and convenience. Portion the completed meals into containers and refrigerate for a quick and delicious meal.

While the dish is best enjoyed within a few days, it will remain fresh for up to five days when properly stored. To create this lighter version, a couple of thoughtful swaps have been made. A touch of white wine vinegar provides a bright tang, mimicking the flavor of white wine.

The noodles, made from plant-based ingredients, offer a unique texture and mild flavor that perfectly complements the creamy sauce. These noodles, often found in the refrigerated section of your local grocery store, provide a satisfying alternative to traditional pasta. The result is a harmonious blend of flavors and textures that will leave you feeling satisfied and nourished.

Preparation Time

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Nutrition Information

Per 1 serving serving
C
Calories
600 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
55 g
C
Fats
45 g
Saturated Fats 20 g
Unsaturated Fats 20 g
Cholestrol 200 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    3 oz
    2.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.25 tsp
    3.
    Salt
    Salt
    1 dash
    4.
    Black pepper
    Black pepper
    1 dash
    5.
    Onion powder
    Onion powder
    0.13 tsp
    6.
    Garlic powder
    Garlic powder
    0.13 tsp
    7.
    Oregano, dried
    Oregano, dried
    0.25 tsp
    8.
    Thyme, dried
    Thyme, dried
    0.13 tsp
    9.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.13 tsp
    10.
    Butter, unsalted
    Butter, unsalted
    1 tbsp
    11.
    White Wine Vinegar
    White Wine Vinegar
    0.25 tsp
    12.
    Red pepper
    Red pepper
    0.5 oz
    13.
    Red onion
    Red onion
    0.5 oz
    14.
    Cream Heavy Whipping
    Cream Heavy Whipping
    2 tbsp
    15.
    Shirataki Noodle
    Shirataki Noodle
    4 oz
    16.
    Spinach
    Spinach
    1 oz
    17.
    Olive Or Extra Virgin Olive Oil
    Olive Or Extra Virgin Olive Oil
    0.25 tsp
    18.
    Garlic
    Garlic
    0.5 tsp, chopped

Instructions

    1.
    Prepare 3-ounce chicken breasts by patting them dry with a paper towel and rubbing ¼ teaspoon olive oil into each portion. Season the chicken with salt, pepper, onion powder, garlic powder, oregano, thyme, and crushed red pepper. If you choose, you can marinate the chicken before cooking, but it tastes just as good as cooking right away. Heat a pan over medium heat and place the chicken in, seasoned side down.
    2.
    Let the chicken cook until it’s golden on one side - about 3-4 minutes. Flip the chicken over and reduce the heat to medium-low. Place a lid over the pan to finish cooking the chicken. After another 2-3 minutes, the chicken should be done. Transfer your finished chicken to a serving dish or cutting board to rest, and leave the pan on the stove.
    3.
    Reduce the heat to the lowest setting. Deglaze the pan with cold butter, using a wooden spoon to scrape up any leftover seasonings in the pan. Once the pan is deglazed, pour white wine vinegar into the pan. Let the pan sizzle and reduce briefly, and stir the glaze together one final time.
    4.
    Thin-slice red bell pepper and red onion, and add them to the pan. Turn the stove heat up and place a lid on the pan. Let the peppers and onions cook down in the glaze until the onions are translucent and the peppers are tender, stirring occasionally. Then, pour heavy cream into the pan, stirring until you have a light brown sauce. Drain and rinse your shirataki noodles, then stir them into the pan of sauce. Let the pan simmer openly as any excess moisture in the noodles evaporates and the sauce thickens.
    5.
    Stir the pasta together one final time, and add it to your serving plate. Slice the chicken and arrange it on or next to the pasta. Finally, you just need to make the spinach. Use your hands to gently tear fresh spinach and add it to a mixing bowl. Pour olive oil into a clean pan and add minced garlic to it. Heat the garlic oil over low heat on your stove until the oil becomes hot and the garlic turns golden. Pour the hot garlic oil over the spinach, and toss the spinach as the heat wilts the leaves. Serve warm with your chicken scampi.