I feel like I say this every time I write a new blog post but I am SO in love with this new keto “pasta” recipe I can barely contain myself. This lemon cream chicken over squash ribbon pasta will satisfy any cravings you might have for creamy pasta, And if you ask me, it’s even better than the real thing!
And don’t even get me going on the lemon cream sauce! It’s ah-mazing!
Before ditching the sugars and grains I was a carb lover, specifically a pasta lover. Give me macaroni with butter and garlic, or fettuccine alfredo, or chicken cacciatore and I’d be happy as a clam. Well, I’m a clam, and I’m happy today because I made me some damn good fake keto pasta that actually tastes better than real pasta. Maybe because it’s been a while but I honestly couldn’t tell the difference!
Like traditional zoodles better? Read my post about the best veggie spiralizers and see just how easy it can be!
Lemon Cream Chicken Over Squash Ribbon Pasta
Servings: 2
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Total Time: 25-35 minutes
Nutritional Facts: 7g Net Carbs | 808 Calories | 74g Fat | 7g Carbs | 27g Protein | 0g Fiber
Ingredients:
- 1 large zucchini
- 1 large yellow summer squash
- 1 tbsp olive oil
- 1 tsp garlic powder
- ⅛ tsp freshly cracked pepper
- ⅛ tsp lemon juice
- 1 tbsp parsley (divided)
- 1/2 cup chicken broth
- 1 1/2 cups heavy cream
- 2 tsp garlic, minced
- 1 lemon (quartered)
- 1 tbsp ghee
- 8 oz chicken tenderloins
- Salt & pepper to taste
Steps:
- Wash your yellow squash and zucchini, then use a vegetable peeler over a bowl to create a mix of short and long, thin ribbons. Do this for both until you hit the seeds, then stop peeling and discard the veggie bellies, or save for a different recipe. This should make about two heaping cups of “ribbons”. Toss the ribbons with olive oil, garlic powder, pepper, lemon juice, and 1 tbsp fresh chopped parsley. Set aside.
- In a medium saute pan over medium heat, add chicken broth and bring to a boil. Add heavy cream, minced garlic and lemon (quartered), then let simmer for 5-10 minutes on low until reduced in half. Stir frequently. When done, set aside.
- While the sauce is reducing, heat ghee in a skillet. Season chicken tenderloins generously with salt and pepper, then cook over medium-high heat until cooked through and juices run clear, then remove from heat and cut into 1” pieces.
- Use the same pan to cook ribbons for about 5 minutes until soft but still crisp (add more ghee if necessary).
- Once the sauce has reduced in half, discard lemons and any seeds (or squeeze if you want more lemon flavor), then add chicken to the sauce along with the cooked ribbons, toss, garnish with remaining fresh chopped parsley, and enjoy!
This post has since been updated with new photos, but it was originally published in 2014 when I made this video.
This recipe first appeared on Wickedstuffed. You can see the original here
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