Low Carb Chicken Spaghetti
I used to make chicken spaghetti at least a few times a year before I started eating the trim healthy mama way. My family loved it. I haven’t had it since following the thm way of eating. You can use whatever low carb spaghetti/noodles that you want to use. Spaghetti squash is abundant right now if you like spaghetti squash. You can cook those in your pressure cooker, crockpot, or your microwave if you dont want to heat up the house too much.
My teens dont like low carb pasta options so I divided the recipe in half and used regular pasta for them and a low carb alternative for me and the hubby. I wanted to use a green bell pepper for color but I only had orange and yellow. Use what you have at home. This is kind of a heavier recipe so a light side like a salad would be great.
Notes for Freezing:
I would use the freezer seasoning blend and not add any dairy until right before time to serve.
Low Carb Chicken Spaghetti
Ingredients
- 2 Lb Precooked chicken breasts I cooked mine from frozen in my instant pot
- 1 Med Onion, diced
- 1 Med Bell Pepper, diced
- 1 T Butter
- 10 oz Canned Tomatoes with Green Chili
- 2 t Minced Garlic
- 1 t Salt
- 1/2 t Black Pepper
- 8-16 oz Cheddar cheese, shredded You can decide how cheesy you want it
- 4 oz Cream Cheese Optional, it just makes it creamier
Instructions
- In a large skillet put your butter, onions, and bell pepper. Cook over medium heat.
- Add the canned tomatoes.
- Cook and simmer.until slightly reduced.
- Add almost all of the cheese and cream cheese, if using.
- Chop or shred your chicken.
- Combine chicken, the sauce and your noodles. Put into a 9X13 dish. Sprinkle cheese on top of the dish and bake at 350 degrees and bake for 15-20 minutes, or until hot and bubbly.
- Serve hot with a side salad.
