Garlic Butter Chicken with Lemon Parmesan Pasta Directions:
-
Prepare the "Pasta" Alternative:
- If using spaghetti squash, cut it in half, scoop out the seeds, and bake at 400°F (200°C) for 30-40 minutes. Once tender, scrape with a fork to create "noodles."
- If using shirataki noodles, drain, rinse, and briefly sauté in a dry pan to remove excess moisture.
- If using zoodles, spiralize fresh zucchini and lightly sauté for 2 minutes to soften.
-
Cook the Chicken:
- Season the diced chicken with salt, black pepper, paprika, and Italian seasoning.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and fully cooked. Remove and set aside.
-
Make the Sauce:
- In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
- Stir in the lemon juice and red pepper flakes. Cook for 1 minute, scraping up any browned bits from the pan.
-
Combine and Serve:
- Return the cooked chicken to the pan, stirring to coat in the sauce.
- Add the prepared "pasta" alternative and toss everything together.
- Sprinkle Parmesan cheese and fresh parsley on top before serving.
WW Points Calculation:
- Chicken breast: 0 points
- Butter (1 tbsp): 5 points
- Olive oil (1 tsp): 1 point
- Parmesan cheese (2 tbsp): 2 points
- Spaghetti squash / Shirataki noodles / Zoodles: 0 points
Total Points: 8
Servings: 4
Per Serving: 2 points
Nutrition Information:
- Calories: Approximately 220 per serving
- Fat: 8g
- Protein: 34g
- Carbohydrates: 6g
- Sugar: 3g
- Sodium: 250mg
I'm waiting for your comments! Enjoy!
