This low-carb chicken dinner whips up in only 20 minutes, thanks to thin-cut chicken breast and packaged zucchini noodles. If you have a spiralizer and want to make your own zucchini noodles, use two medium zucchini. Source: EatingWell.com, January 2020

Carolyn Casner
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Ingredients

Ingredient Checklist

Directions

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  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

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  • Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in tomatoes, then return the chicken to the pan. Turn to coat. Divide the chicken and sauce between 4 plates.

  • Add zucchini noodles to the skillet over medium-high heat. Cook, stirring, until softened and heated through, 2 to 3 minutes. Serve with the chicken.

Nutrition Facts

331 calories; 17.3 g total fat; 8 g saturated fat; 117 mg cholesterol; 208 mg sodium. 906 mg potassium; 8.1 g carbohydrates; 2.4 g fiber; 4 g sugar; 28.6 g protein; 732 IU vitamin a iu; 6 mg vitamin c; 20 mcg folate; 62 mg calcium; 1 mg iron; 42 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
01/23/2020
The creamy sauce is so good on the zucchini noodles. Read More