January 4 – National (Low Carb) Spaghetti Day.

National (Low Carb) Spaghetti Day!
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January 4th – National Spaghetti Day – Let’s make it LOW CARB!

But first… here are some fun facts about spaghetti you may not have known from Foodimentary:

  1. The word, Spaghetti is the plural form of an Italian word spaghetto, meaning “thin string” or “twine.”
  2. Pasta existed for thousands of years before anyone ever thought to put tomato sauce on it.
  3. You can fry your leftover spaghetti noodles.
  4. The average person in Italy eats more than 51 pounds of pasta every year.

Fried spaghetti sounds heavy to me!  Holy smokes!  Let’s lighten it up a bit! I took a favorite Pampered Chef recipe for Zucchini Bruschetta Pasta and removed the pasta and made a few minor adjustments to make it Keto friendly.

Here’s the skinny on the recipe:

Amazingly easy and tasty Low Carb Zucchini Bruschetta Pasta

This low carb recipe literally comes together in minutes... You can buy store bought zoodles, or spiralize your own! I've on my own personal keto journey these days and really enjoying the fact that I am filling up on GOOD food, not heavy carbs that leave me with a full feeling that is a "yucky" full.

This zucchini bruschetta pasta recipe is light and yet packed with flavor! It comes together in under 30 minutes and the whole family will LOVE it!

 1 lb Chicken Breast (Boneless/Skinless)
 1 tbsp Gluten Free Italian Seasoning
 3 Medium to Large Zucchini
 2 tbsp Water or Vegetable Stock
 2 Plum Tomatoes
  cup Fresh Basil Leaves (About 20g)
 2 Garlic Cloves (Optional - I use just a dash of Garlic Powder)
 3 ½ tbsp Avocado Oil
 ½ oz Fresh Parmesan Cheese

1

Tenderize the Chicken Breast before you start for two reason - tender chicken (of course), and it will cook faster! I recommend this meat tenderizer with the reversible head.

2

Toss the chicken in 1/2 Tbsp of Avocado Oil and your Italian Seasoning. I like this Gluten Free Italian Seasoning from Pampered Chef.

Cook the Chicken Breasts in a non-stick grill pan or covered skillet.

You'll cook the chicken 3-4 minutes per side or until the internal temperature reaches 165 degrees.

Cool the chicken completely and shred or finely chop. This Salad Chopper is a super handy tool for quick shredding.

3

While Chicken is cooking, make zucchini noodles using a Veggie Spiralizer or simple Veggie Strip Maker.

If you spiralize veggies on a regular basis, I suggest a more robust tool like the spiralizer that will make 3 kinds of noodles: spaghetti, fettuccine and ribbon noodles. But if you just want a simple tool to do simple noodles, the Veggie Strip Maker is the perfect choice for under $15.

You can buy zucchini noodles already made, but you'll pay about $6 per POUND... So why not make your own?

4

Place zucchini in a microwave-safe dutch oven, covered, for 6 minutes (or until tender).

5

Cut the plum tomatoes into chunks and place into a food processor. I use a hand held manual food processor that does the job beautifully.

6

Coarsely chop the basil by hand with a knife and toss in to the food processor.

7

Press the garlic cloves with a garlic press and add to the food processor bowl, or add your pinch of garlic powder.

8

Add the remaining Avocado Oil to the food processor bowl and process until ingredients are well combined.

9

Add shredded chicken and tomato basil mixture to the dutch oven and toss well. Serve with freshly grated parmesan cheese. (I actually add mine to the entire meal in the dutch oven, but you can grate it as you go over each plate if you like.

10

Enjoy!

Ingredients

 1 lb Chicken Breast (Boneless/Skinless)
 1 tbsp Gluten Free Italian Seasoning
 3 Medium to Large Zucchini
 2 tbsp Water or Vegetable Stock
 2 Plum Tomatoes
  cup Fresh Basil Leaves (About 20g)
 2 Garlic Cloves (Optional - I use just a dash of Garlic Powder)
 3 ½ tbsp Avocado Oil
 ½ oz Fresh Parmesan Cheese

Directions

1

Tenderize the Chicken Breast before you start for two reason - tender chicken (of course), and it will cook faster! I recommend this meat tenderizer with the reversible head.

2

Toss the chicken in 1/2 Tbsp of Avocado Oil and your Italian Seasoning. I like this Gluten Free Italian Seasoning from Pampered Chef.

Cook the Chicken Breasts in a non-stick grill pan or covered skillet.

You'll cook the chicken 3-4 minutes per side or until the internal temperature reaches 165 degrees.

Cool the chicken completely and shred or finely chop. This Salad Chopper is a super handy tool for quick shredding.

3

While Chicken is cooking, make zucchini noodles using a Veggie Spiralizer or simple Veggie Strip Maker.

If you spiralize veggies on a regular basis, I suggest a more robust tool like the spiralizer that will make 3 kinds of noodles: spaghetti, fettuccine and ribbon noodles. But if you just want a simple tool to do simple noodles, the Veggie Strip Maker is the perfect choice for under $15.

You can buy zucchini noodles already made, but you'll pay about $6 per POUND... So why not make your own?

4

Place zucchini in a microwave-safe dutch oven, covered, for 6 minutes (or until tender).

5

Cut the plum tomatoes into chunks and place into a food processor. I use a hand held manual food processor that does the job beautifully.

6

Coarsely chop the basil by hand with a knife and toss in to the food processor.

7

Press the garlic cloves with a garlic press and add to the food processor bowl, or add your pinch of garlic powder.

8

Add the remaining Avocado Oil to the food processor bowl and process until ingredients are well combined.

9

Add shredded chicken and tomato basil mixture to the dutch oven and toss well. Serve with freshly grated parmesan cheese. (I actually add mine to the entire meal in the dutch oven, but you can grate it as you go over each plate if you like.

10

Enjoy!

Low Carb Zucchini Bruschetta Pasta (Pampered Chef Adapted)


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