I am always looking for ways to cut out processed foods and carbs in my every day diet…while I want to stay thin, I actually hate exercise and will basically do anything to avoid getting on my elliptical machine…I’ve been following a low carb lifestyle for a few years now, and having lost 30 pounds, I have no intentions of ever gaining that back! While I do eat processed carbs now and then (mimosas, anyone? Cake? Pizza? I can’t always say no…), I find that it’s pretty easy to avoid them by making substitutions for things in recipes, like this Creamy Chicken & Zucchini Pasta Recipe.
Now, don’t allow the title to mislead you, there isn’t actually any PASTA in this Creamy Chicken & Zucchini Pasta Recipe! The zucchini replaces the pasta, so you’re not only avoiding those processed carbohydrates, but you’re also getting more veggies into your meal, which is perfect for the kids too!
Creamy Chicken & Zucchini Pasta Recipe
Ingredients:
- 4 tablespoons butter
- 1 package (8 oz) sliced fresh mushrooms
- 3 green onions, chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pint cherry or grape tomatoes, halved
- 3 large zucchini, spiralized into noodle shaped strands
- 1/2 cup matchstick carrots
- 1/2 cup shredded cooked chicken
- 1/2 cup fresh basil, chopped
- 1/4 cup heavy whipping cream
- grated Parmesan cheese
Directions:
In a large skillet, add butter, mushrooms, green onions, garlic, salt and pepper. Heat on medium until butter is melted and mushrooms are soft, about 3-5 minutes. Add tomatoes, zucchini and carrots and mix well. Cook for 2-3 minutes and add in basil and whipping cream. Cook 6-7 minutes or until zucchini and carrots are tender, or leave a little crunch if you would prefer that texture.
Serve immediately with grated Parmesan cheese.
This Creamy Chicken & Zucchini Pasta Recipe serves four people, but can easily be doubled for a large family, or to ensure that you have leftovers for lunch the next day!
To print this Creamy Chicken & Zucchini Pasta Recipe, click here!
- 4 tablespoons butter
- 1 package (8 oz) sliced fresh mushrooms
- 3 green onions, chopped
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pint cherry or grape tomatoes, halved
- 3 large zucchini, spiralized into noodle shaped strands
- ½ cup matchstick carrots
- ½ cup shredded cooked chicken
- ½ cup fresh basil, chopped
- ¼ cup heavy whipping cream
- grated Parmesan cheese
- In a large skillet, add butter, mushrooms, green onions, garlic, salt and pepper. Heat on medium until butter is melted and mushrooms are soft, about 3-5 minutes. Add tomatoes, zucchini and carrots and mix well. Cook for 2-3 minutes and add in basil and whipping cream. Cook 6-7 minutes or until zucchini and carrots are tender, or leave a little crunch if you would prefer that texture.
- Serve immediately with grated Parmesan cheese.
That looks so good!!!
This made this for dinner… It is divine. I didn’t have cream so I used Greek yoghurt instead.
I am so glad that you liked it!!