Pasta de Frango com Espinafre

Pasta de Frango com Espinafre is a delightful Keto-friendly Brazilian dish featuring tender chicken and fresh spinach enveloped in a creamy sauce, served over a low-carb pasta alternative. This nutritious meal is perfect for those seeking a flavorful, low-carb option without sacrificing taste.

Ingredients

• Zucchini - 2 medium
• Chicken breast - 300 grams, cooked and shredded
• Fresh spinach - 100 grams
• Cream cheese - 100 grams
• Heavy cream - 100 ml
• Parmesan cheese - 50 grams, grated
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Nutmeg - a pinch

Steps

1. Spiralize the zucchini using a spiralizer to create zucchini noodles. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the shredded chicken to the skillet and stir well, cooking for about 3-4 minutes to warm through.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
5. Lower the heat and add the cream cheese and heavy cream to the skillet, stirring until the cream cheese melts and the sauce is smooth.
6. Add the grated Parmesan cheese and mix until melted and combined. Season with salt, black pepper, and a pinch of nutmeg.
7. In a separate pot, briefly blanch the zucchini noodles in boiling water for 1-2 minutes until slightly tender, then drain.
8. Add the zucchini noodles to the skillet and toss gently with the creamy chicken and spinach sauce until well coated.
9. Serve hot, garnished with additional Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle maintenance and satiety.
• Rich in vitamins and minerals from spinach, promoting overall health.

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