Keto Spaghetti With Chicken And Pesto Recipe
You certainly didn’t expect such a keto recipe – a real Italian classic: spaghetti with pesto sauce and tender chicken fillet and baked cherry tomatoes! Chicken pasta is perfect for a quick and satisfying lunch at the height of a busy day, and the low carbohydrate content allows you to own this recipe on a keto diet!
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Servings: 2 servings
Calories: 892kcal
Ingredients
- 2 Chicken breast medium size
- 2 Medium-sized zucchinis
- 10 Cherry tomatoes
- 2 tbsp. Olive oil
- 2 Sprig of Fresh Basil
- 1 fl. oz. fl. oz.
- 1 oz. Walnuts
- ½ Lemon (juice)
- A slice of garlic
- 3 ½ oz. Basil
Instructions
- Preheat oven to 390 ° F. Put the chicken fillet on a baking sheet, pour olive oil (half a tablespoon per breast), salt, pepper and bake for 15 minutes.
- Remove the baking tray from the oven, place the cherry tomatoes next to the breasts, brush the chicken with olive oil and bake for another 10- 15 minutes until golden brown.
- Meanwhile, make pesto: Mix Parmesan cheese, walnuts, lemon juice, a clove of garlic and basil in a blender. Then, gently pour in the olive oil and mix the sauce. Make zucchini spaghetti. To do this, you can use any suitable shredder or just a knife. Fry the spaghetti with one spoon of olive oil for about three minutes until the zucchini is softened, then put on the pasta on two plates and season with pesto sauce. Add chopped chicken and baked tomatoes, garnish with a sprig of basil! Bon Appetit
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