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In recent years, the culinary world has witnessed a significant shift towards healthy eating, with a growing focus on low-carb recipes that cater to health-conscious individuals and those looking to maintain a balanced diet. Among these innovative dishes, Garlic Butter Chicken Zucchini Pasta stands out as a flavorful and satisfying alternative to traditional pasta. This delightful recipe not only satisfies cravings but also aligns with dietary preferences that prioritize wholesome ingredients and lower carbohydrate intake.

Garlic Butter Chicken Zucchini Pasta

Discover the delightful flavors of Garlic Butter Chicken Zucchini Pasta, a perfect low-carb dish for health-conscious food lovers. This recipe transforms zucchini into delicious zoodles, offering a nutritious alternative to traditional pasta. Sautéed in a rich garlic butter sauce with juicy chicken and vibrant veggies, this meal is not only satisfying but also packed with essential vitamins and minerals. Enjoy the blend of flavors that makes this dish a healthy yet indulgent option for any meal.
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Ingredients
  

2 large zucchinis, spiralized into noodles (zoodles)

2 boneless, skinless chicken breasts, cut into bite-sized pieces

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon chili flakes (optional, for a bit of heat)

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1/4 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Juice of 1 lemon

Instructions
 

Prepare the Zucchini Noodles: Using a spiralizer, create zoodles from the zucchinis and set them aside. If you don't have a spiralizer, you can also use a vegetable peeler to create thin ribbons.

    Cook the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken pieces, season with salt and pepper, and Italian seasoning. Sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set it aside.

      Make the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

        Combine Ingredients: Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften. Return the cooked chicken to the pan, along with red chili flakes (if using), and stir to combine.

          Add the Zoodles: Gently toss in the spiralized zucchini noodles. Cook for an additional 2-3 minutes until the zoodles are just tender but still have a bit of crunch.

            Finish with Cheese and Lemon: Remove the skillet from heat and stir in the grated Parmesan cheese and lemon juice. Toss everything together until evenly mixed and the cheese has melted slightly.

              Serve: Garnish with fresh basil leaves, additional Parmesan if desired, and serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings