Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 28.6g; carbohydrates 8.1g; dietary fiber 2.4g; sugars 4.4g; fat 17.3g; saturated fat 8g; cholesterol 116.7mg; vitamin a iu 732.3IU; vitamin c 5.9mg; folate 20.1mcg; calcium 61.5mg; iron 0.7mg; magnesium 42.4mg; potassium 905.5mg; sodium 208.4mg; thiamin 0.1mg.
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