I love pasta but we all know on keto its a huge thing to avoid, so why not make a healthier alternative! This recipe will feed the family and if you are lucky there may will be left overs too!
You will need:
- 6 Zucchinis
- 2 table spoons of butter
- Salt & pepper
- 5 Kilo of chicken breast
- 250g sliced mushrooms
- 250g bacon pieces
- 1 brown onion
- 600mls Thickened cream
Using a spiralizer, I used this one, spralize all 6 zucchinis so they all form a pasta resemblance. ( I use this one http://www.buyveggetti.com/)
Slice up all of the mushrooms.
Slice up all of the bacon.
Slice up the chicken breast into small pieces and cook in a frying pan until golden.
In large pot heat the 2 Tbl spoons of butter or coconut oil on medium heat.
Add the mushrooms, onion and bacon. Cook for 5 minutes, stir so onions don’t burn.
While the mushrooms and chicken breast are cooking. Place all zucchini noodles in a large bowl and cover them with boiling water for 8 minutes.
Add the 600mls of cream to the pot with the mushrooms, onion and bacon. Also add the salt and pepper. Stir well. Turn stove down to simmer.
Once cream has started to bubble, drain the zucchini noodles and add them to the pot with the cream, mix well. Cook for 15 minutes.
When there is 5 minutes to go add all of the chicken breast pieces to.
Done – enjoy!
Tip: to hide the green zucchini look from the kids, peel the green skin off before you spiral them, so they will only see white noodles in their bowl.