Keto Avgolemono Pasta

Keto Avgolemono Pasta is a delightful twist on the traditional Greek dish, combining the rich, tangy flavors of avgolemono sauce with low-carb pasta for a satisfying meal. This dish is creamy, zesty, and perfect for those following a ketogenic lifestyle.

Ingredients

• Zucchini - 2 medium (spiralized into noodles)
• Chicken breast - 200 grams (cooked and shredded)
• Eggs - 2 large
• Lemon juice - 60 ml (freshly squeezed)
• Chicken broth - 240 ml (low-sodium)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves (minced)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons (chopped, for garnish)

Steps

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the shredded chicken breast to the skillet and stir well to combine with the garlic. Season with salt and pepper. Cook for about 3-4 minutes until heated through.
3. Pour in the chicken broth and bring to a gentle simmer. Let it cook for about 5 minutes.
4. In a bowl, whisk together the eggs and lemon juice until well combined.
5. Remove the skillet from heat and slowly add the egg and lemon mixture to the chicken broth, stirring continuously to create a creamy sauce. Be careful not to let it boil to prevent the eggs from scrambling.
6. Add the spiralized zucchini noodles to the skillet and toss gently to coat them with the sauce. Allow to sit for about 2-3 minutes to slightly warm the zucchini.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 200 mg
• Total Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Low in carbs, making it suitable for ketogenic diets.
• High in protein, which supports muscle maintenance and weight loss.

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