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5 from 1 vote

Keto Chicken Pasta Primavera [Low Carb, Gluten Free]

This Keto Chicken Pasta Primavera is a great way to enjoy the fresh tastes of spring - just low carb! It manages to be both light AND hearty!
Prep Time15 minutes
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 4 Servings
Calories: 516kcal

Equipment

  • Large nonstick pan

Ingredients

  • 2 packs Palmini Linguine
  • ¼ Small red onion
  • 1 Red bell pepper
  • 1 Yellow zucchini
  • 1 cup Fresh Broccoli
  • ½ Carrot peeled
  • 4 oz Crimini mushrooms sliced
  • ½ cup Grated Asiago or Parmesan cheese
  • ¼ teaspoon Xanthan gum
  • 2 tablespoon Butter
  • 1 ¼ cup Heavy cream
  • Salt and Pepper
  • 2 Boneless skinless chicken breasts sliced
  • 1 tablespoon Olive oil
  • 2 Garlic cloves pressed or finely minced

Instructions

  • Drain and rinse Palmini noodles.
  • Place in a pot of boiling water, boil for 20 minutes, or until they reach a suitable texture.
  • As the noodles are boiling, prepare your vegetables:
  • Thinly slice the onion. Slice pepper into thin strips.
    Slice Zucchini into ¼" slices, then cut them in half.
    Cut broccoli up into small florets.
    Thinly slice the carrot, slice the mushrooms into ¼" slices.
    Set vegetables aside.
  • In a small bowl, mix the shredded cheese with the xanthan gum. Make sure the xanthan gum is well distributed over the cheese shreds, set aside.
  • In a medium sauce pan, melt butter. Add heavy cream, bring just up to a simmer.
  • Add cheese to the heavy cream, continue stirring until cheese is melted and sauce is smooth. Season with salt and pepper to taste, reduce heat to low.
  • In a large fry pan or wok, cook chicken in olive oil until browned on all sides.
    Add onion and garlic, continue cooking until onion goes translucent and chicken is cooked.
  • Add rest of vegetables, saute JUST until warm. You don't want them to actually cook through or go soft.
  • Strain Palmini pasta, gently toss with sauce and vegetables, serve immediately.

Notes

12 grams net carbs per serving

Nutrition

Serving: 1quarter of the recipe | Calories: 516kcal | Carbohydrates: 17g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 354mg | Potassium: 724mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3828IU | Vitamin C: 69mg | Calcium: 234mg | Iron: 3mg