Chicken Tomato Zucchini Pasta Recipe
Enjoy our Chicken Tomato Zucchini Pasta recipe, a tasty, low-carb, and keto dish that is extremely easy to make. This chicken recipe is seasoned with a rich, tomato-basil sauce, and instead of using traditional pasta, it is served over a zucchini base, which is a delicious alternative for a wonderful dinner that is exactly in line with your low-carb goals. We are confident that this meal is going to become one of your favorites! Come on, let's try it!
How to make Chicken Tomato Zucchini Pasta, without the pasta?
To prepare this wonderful pasta dish, without the pasta, simply follow the steps outlined below. We have also included instructions on how to make the zucchini pasta in the shape of linguinis, using a common vegetable peeler. Or alternatively, use a spiralizer to make zucchini noodles instead.
Indulge in a classic Italian-inspired dish without the guilt! Our Chicken Tomato Zucchini Pasta combines the garlicky taste of tomato sauce and fresh basil, with the goodness of juice chicken breast chunks, all served on a healthy zucchini base instead of traditional pasta. This low-carb meal is an explosion of flavors, created in a one-pan for a quick and satisfying dish. Total preparation time: 30 minutes.
- 500 g boneless chicken breast (diced)
- 4 zucchinis (thinly sliced, as the “pasta” base)
- 2 tbsp olive oil (extra virgin)
- 3 garlic cloves (minced)
- 1 can crushed tomatoes (or passata sauce)
- 1/2 cup fresh basil (roughly chopped)
- 1 tbsp oregano (dried)
- 1/4 cup Parmesan cheese (grated)
- salt and pepper (to taste)
Wash the zucchinis and chop off both ends.
Using a vegetable peeler, sliced the zucchinis into thin layers, and stop slicing when reaching to the seeds.
Alternatively, you can make zucchini noodles instead by using a countertop spiralizer or a corrugated julienne peeler.
Pro Tip: To prevent the zucchini from being too watery, place the sliced or spiralized zucchinis in a colander, add generous salt, and mix well. Give them 10 to 15 minutes to dehydrate. After that, pat them dry with a kitchen paper towel to absorb any remaining moisture. Now your zucchini “pasta” is dry and ready for cooking!In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring occasionally.
Add the diced chicken to the pan for 5 minutes or until cooked through.
Add the can of tomato sauce or passata to the pan and stir to combine with the chicken. Then start adding the dried oregano, and season with salt and black pepper to taste.
Increase heat to medium-high and bring the sauce to a simmer. Reduce heat to medium-low and let the sauce simmer for 10-15 minutes, stirring occasionally.
Add zucchini noodles or slices to the skillet and toss to coat with the sauce. Cook for 2-3 minutes until zucchinis are slightly softened but still al dente.
Remove from heat and stir in chopped basil leaves. Serve immediately, topped with grated Parmesan cheese, and enjoy it!