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Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.8/5
(2912 reviews)
By Zylo Nutritionist Team
Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
Zylo Recipes

Description

Imagine tender, thin-sliced chicken breasts, generously seasoned with a medley of herbs and spices, creating a flavor base that sings on your palate. These seasoned delights are then crowned with a luscious blend of butter-kissed spinach, its earthy notes perfectly complementing the savory chicken. Each portion of chicken and spinach is then embraced by a delicate slice of prosciutto, its salty, paper-thin texture promising a delightful crispness.

Baked to perfection in the oven, the prosciutto transforms into a crunchy armor, encasing the succulent chicken and tender vegetables within. With each bite, experience the satisfying contrast of textures – the crispy, yielding prosciutto giving way to the tenderness of the buttery chicken and soft spinach. The flavors meld together in perfect harmony, creating a culinary experience that is both comforting and sophisticated.

Accompanying this dish is a serving of pesto-infused macaroni. Delicate shirataki noodles are enveloped in a creamy, scratch-made pesto sauce, its vibrant green hue hinting at the fresh basil and aromatic garlic within. The subtle tang of the pesto is beautifully balanced by the richness of gouda cheese, which melts seamlessly into the sauce, creating a velvety smooth texture that coats every strand of macaroni.

This creamy side dish is the ideal complement to the savory chicken, offering a delightful contrast in both flavor and texture. Prepare these chicken bundles and pesto macaroni in advance and pack them into individual containers for a convenient and delicious meal option. Whether you're at work, school, or on the go, simply reheat and enjoy a satisfying and flavorful meal that is sure to please.

For those who prefer a shortcut, using store-bought pesto is perfectly acceptable. Simply incorporate a few spoonfuls into a roux, adjusting the amount to your liking. Keep in mind that jarred pesto can sometimes be oily, so use your discretion to ensure the sauce maintains its desired consistency.

Feel free to explore other substitutions based on your preferences and available ingredients. If prosciutto isn't readily available, consider wrapping the chicken breasts in bacon for a similar salty and savory flavor. Opt for thin-sliced bacon to avoid overwhelming the dish with excessive fat.

When substituting shirataki noodles, remember that all shirataki noodles have similar nutritional values, so feel free to choose any shape that appeals to you.

Preparation Time

Prep Time
10 min
Cook Time
24 min
Total Time
34 min

Nutrition Information

Per 1 breast w 1c macaroni serving
C
Calories
500 Kcal
C
Carbs
15 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
45 g
C
Fats
30 g
Saturated Fats 10 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 400 mg
Potassium 600 mg
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Ingredients

    1.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    2.
    Spinach
    Spinach
    1 ounce
    3.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    6 oz
    4.
    Seasoned Salt
    Seasoned Salt
    ⅛ teaspoon
    5.
    Lemon Pepper Seasoning
    Lemon Pepper Seasoning
    ⅛ teaspoon
    6.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    7.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    8.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    9.
    Italian Seasoning
    Italian Seasoning
    ⅛ teaspoon
    10.
    Prosciutto
    Prosciutto
    2 slice
    11.
    Basil
    Basil
    1 ounce
    12.
    Parmesan Cheese
    Parmesan Cheese
    ½ cup, grated
    13.
    Walnuts
    Walnuts
    1-½ ounce
    14.
    Garlic
    Garlic
    ½ tablespoon, chopped
    15.
    Olive Oil
    Olive Oil
    ¼ cup
    16.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    17.
    Paleo Baking Flour by Bob's Red Mill
    Paleo Baking Flour by Bob's Red Mill
    2 teaspoon
    18.
    Almond Milk, Plain Or Original, Unsweetened
    Almond Milk, Plain Or Original, Unsweetened
    ¼ cup
    19.
    Japanese White Shirataki Noodles by Yutaka
    Japanese White Shirataki Noodles by Yutaka
    8 ounce
    20.
    Gouda Cheese
    Gouda Cheese
    ½ cup, shredded

Instructions

    1.
    Start by melting the first amount of butter in a pan over low heat on the stove. Add in whole spinach leaves and stir them into the butter until they wilt. Once the spinach has fully wilted in the hot butter, set the pan aside to cool. Meanwhile, turn on the oven to preheat to 350 degrees and prepare a sheet tray with parchment paper or pan spray.
    2.
    With the spinach and pan set aside, prepare the chicken. Slice thin, 3-oz slices of chicken breast and pat them dry with a paper towel. Place a piece of plastic wrap or parchment paper over the thin-sliced chicken breasts and pound them flat to -inch thick (if necessary). Season the breasts with seasoned salt, lemon pepper, black pepper, onion powder, garlic powder, and italian seasoning.
    3.
    Lay slices of prosciutto horizontally on your prepared sheet tray. Lay a seasoned chicken breast over each slice of prosciutto to create a cross shape. Spoon even portion of sauteed spinach on top of each chicken breast. Then, fold the ends of the prosciutto over the chicken. Tuck the ends of prosciutto if needed to avoid them unwrapping in the oven. Bake the chicken for 20 minutes in the oven.
    4.
    While the chicken is baking, make the pesto macaroni. Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also, include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.
    5.
    Set the pesto aside and move to the stove. Melt the second amount of butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.
    6.
    Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.
    7.
    Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it s finished. Serve 1 cup of pasta with each chicken breast.