GymKitchen: Low-Carb Chicken Roasted Asparagus Pasta

You’ll need a spiral slicer for this recipe, in order to create long, noodle strands out of zucchini. If you don’t already have a spiral slicer, it’s a great tool that makes low-carb noodles quickly and easily. The addition of roasted asparagus to this pasta is simply delicious. This recipe is already saved in MyFitnessPal by OhFitness for your convenience. Just search by recipe name. Enjoy! Servings: 6

Low carb chicken roasted asparagus pasta recipe picture by oh fitness llc

Low-carb Chicken Roasted Asparagus Pasta

1 bunch, asparagus
1lb Perdue Shortcuts Carved Roasted Chicken Breast Original
1 teaspoon olive oil
Mrs. Dash or no salt seasoning to taste
5 zucchini
2 Tablespoons sun dried tomatoes, chopped

For the dressing:

1 garlic clove, chopped
2 Tablespoons yellow onion, chopped
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/4 teaspoon sweet paprika
2 Tablespoons olive oil
1/4 cup fresh chives, thinly sliced

Directions:

  1. Preheat the oven to 425 degrees.
  2. Trim the ends off the asparagus, and chop into ½ inch pieces. Place in a medium bowl and combine with the olive oil and Mrs. Dash. Transfer to a baking sheet and bake for 10 minutes.
  3. Trim the ends from the zucchini and use a veggie peeler to remove the green skin. Cut the zucchini in half, width-wise, then run through a spiral slicer to create long, angel hair noodles. Place the noodles in a large bowl. Add the chicken, sun dried tomatoes and roasted asparagus.
  4. In a small bowl combine all of the dressing ingredients. Pour the dressing over the noodle salad and mix well to combined.

Nutritional Analysis: One serving equals: 218 calories, 18 carbohydrate, 8g fat, 21g protein, 477mg sodium, 5g fiber, and 9g sugar.

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