Keto Cajun Chicken "Pasta"

This Cajun Chicken "Pasta" is deceptively healthy and full of veggies. It will convert even the strongest veggie haters! You can also try it with shrimp instead of chicken for a twist!

Prep Time 10

Cook Time 20

Total Time 40

Servings servings

Author Sabra - This Mom's Menu

Ingredients

1 tablespoon Olive Oil
2 Bell Peppers cut into strips (yellow, red or orange peppers work best)
2 cloves Garlic minced
1 tbsp Tony Chachere's Original Creole Seasoning adjust to taste
¼ Medium Red Onion sliced
¼ cup Heavy Cream
2 Large Zucchini
1 lb Boneless Skinless Chicken Breast Sliced into thin strips
1 cup Unsweetened Original Almond Milk
2 oz Cream Cheese
½ cup Parmesan Cheese grated, divided

Instructions

Heat the oil in a large skillet over medium-high heat. While the oil is heating coat the chicken with 1-2 teaspoon of Tony Chachere's Original Creole Seasoning. When the oil is hot add your chicken to the pan.
While the chicken is cooking, Spiralize the zucchini and slice the peppers and onion - set aside.
When the chicken is cooked through, remove it from the pan and set aside. Using the same pan, reduce the heat to medium and add in the chopped peppers, onion, and garlic. Cook until the onion is beginning to turn translucent and the peppers start to soften (3-5 minutes). Remove from skillet and set aside.
Still using the same pan, increase the heat to medium-high and add almond milk, cream cheese, heavy cream, and ¼ cup of shredded Parmesan cheese. Stir continuously using a whisk until the cheese is melted and the sauce begins to thicken (about 5 minutes. At this point, taste your sauce and add more Tony's if needed.
Return the chicken and veggies to the pan and continue cooking until hot, still stirring frequently.
Turn off the heat and stir in the zoodles (or serve the chicken and sauce over a bed of zoodles)
Serve topped with additional Parmesan cheese

Nutrition