Low Carb Chicken and Sundried Tomato Alfredo Zoodles
This is a decadent one pot meal that is sure to please even the biggest haters of low carb cuisine.
Cuisine: keto, low carb
2poundsboneless skinless chicken breastcubed
½teaspooneach kosher salt and fresh ground pepper
1/2cupdiced sundried tomatoes packed in oil
2cupschopped fresh spinach
In a large skillet or Dutch oven, cook the bacon over medium heat until nice and crisp. Remove the bacon to paper towels to drain but leave the fat in the pan.
Sprinkle the chicken with salt and pepper and then add to the skillet. Cook on all sides until the outsides are golden brown but not cooked all the way through. Remove the chicken from the pan to a bowl.
Add the butter to the pan and sauté the garlic and shallots for one minute. Add the tomatoes, mushrooms and spinach to the pan along with the seasonings. Cook and stir for about 5 minutes, or until the mushrooms have softened and the spinach has wilted. Add the chicken back to the pan. Add the chicken stock to the pan and scrap up any browned bits that are stuck to the bottom. Stir in the cream and bring the pot to a boil and reduce the heat to a simmer. Cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened somewhat.
Add the zoodles and parmesan (reserve a little to sprinkle on top at the end) to the pan and fold in using a pair of tongs. Cook for an additional 5 minutes until the zoodles have softened a little bit (not too much, a little “tooth” left is nice).
Divide onto serving plates and sprinkle with a little extra Parmesan and the cooked bacon.