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One day, I decided to make a delicious dinner for my family. I wanted to try something new, so I searched for a recipe online and found a Low Carb Prosciutto Wrapped Chicken and Spinach with Pesto Macaroni. It sounded so yummy!
I gathered all the ingredients and started cooking. But oh boy, it wasn’t as easy as I thought! The first time I made it, the chicken was too dry, and the macaroni was too mushy. My family didn’t enjoy it much, and I felt disappointed.
But I didn’t give up! I tried again, making some adjustments. This time, I marinated the chicken to make it juicier, and I cooked the macaroni just right. When I served it to my family, they couldn’t stop praising how delicious it was!
Now, this recipe has become a favorite in our home. The prosciutto-wrapped chicken is full of flavor, and the spinach adds a healthy touch. The macaroni with pesto sauce is a perfect complement. It’s not only tasty but also low in carbs, which is great for our health!
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Origins of Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
The origins of this recipe can be traced back to Italian cuisine, where prosciutto-wrapped chicken is a popular dish. The combination of tender chicken, savory prosciutto, and flavorful pesto creates a delightful flavor profile that has been enjoyed for generations. While the specific recipe for prosciutto-wrapped chicken and spinach with pesto macaroni may not have a long historical significance, it is inspired by traditional Italian flavors and cooking techniques.
Best Time to Enjoy Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
This recipe is perfect to savor during any season. However, it can be particularly enjoyable during the spring and summer months when fresh spinach and herbs are abundant. The availability of fresh ingredients enhances the overall taste and texture of the dish. Whether you’re planning a family dinner or a cozy date night, this recipe is sure to impress.
Perfect Food Pairings with Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
To create a well-rounded meal, consider serving this dish with a side of roasted vegetables such as asparagus or zucchini. The earthy flavors of roasted vegetables complement the richness of the prosciutto-wrapped chicken and add a touch of freshness to the meal. For a complete Italian-inspired experience, pair this dish with a glass of crisp white wine or a refreshing spritzer.
Tips and Tricks to Prepare Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
- Make sure to pat the chicken dry before wrapping it in prosciutto. This will help the prosciutto crisp up during cooking.
- If you’re following a low carb or ketogenic diet, you can substitute regular macaroni with zucchini noodles or cauliflower rice to reduce the carb content.
- Feel free to customize the pesto by adding additional herbs or spices such as basil, garlic, or red pepper flakes to suit your taste preferences.
- If you don’t have access to fresh spinach, you can use frozen spinach. Just make sure to thaw and drain it well before incorporating it into the dish.
Let’s Get Started!
This low carb prosciutto-wrapped chicken and spinach with pesto macaroni recipe offers a delicious and satisfying meal option for those looking to enjoy a flavorful dish while keeping their carb intake in check. Embrace the joy of cooking and exploring new flavors by giving this recipe a try. Join our community of food enthusiasts and subscribe to receive more delicious recipes that will help you stay focused on your weight-loss goals. Happy cooking!
Ingredients
- Unsalted Butter (1 tablespoon)
- Spinach (1 ounce)
- Chicken Breast Boneless Skinless Raw (6 oz)
- Seasoned Salt (⅛ teaspoon)
- Lemon Pepper Seasoning (⅛ teaspoon)
- Black Pepper (⅛ teaspoon)
- Onion Powder (⅛ teaspoon)
- Garlic Powder (⅛ teaspoon)
- Italian Seasoning (⅛ teaspoon)
- Prosciutto (2 slice)
- Basil (1 ounce)
- Parmesan Cheese (½ cup, grated)
- Walnuts (1-½ ounce)
- Garlic (½ tablespoon, chopped)
- Olive Oil (¼ cup)
- Unsalted Butter (2 tablespoon)
- Paleo Baking Flour by Bob’s Red Mill (2 teaspoon)
- Almond Milk, Plain Or Original, Unsweetened (¼ cup)
- Japanese White Shirataki Noodles by Yutaka (8 ounce)
- Gouda Cheese (½ cup, shredded)
Instructions
- Start by melting the first amount of butter in a pan over low heat on the stove. Add in whole spinach leaves and stir them into the butter until they wilt. Once the spinach has fully wilted in the hot butter, set the pan aside to cool. Meanwhile, turn on the oven to preheat to 350 degrees and prepare a sheet tray with parchment paper or pan spray.
- With the spinach and pan set aside, prepare the chicken. Slice thin, 3-oz slices of chicken breast and pat them dry with a paper towel. Place a piece of plastic wrap or parchment paper over the thin-sliced chicken breasts and pound them flat to ¼-inch thick (if necessary). Season the breasts with seasoned salt, lemon pepper, black pepper, onion powder, garlic powder, and italian seasoning.
- Lay slices of prosciutto horizontally on your prepared sheet tray. Lay a seasoned chicken breast over each slice of prosciutto to create a cross shape. Spoon even portion of sauteed spinach on top of each chicken breast. Then, fold the ends of the prosciutto over the chicken. Tuck the ends of prosciutto if needed to avoid them unwrapping in the oven. Bake the chicken for 20 minutes in the oven.
- While the chicken is baking, make the pesto macaroni. Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also, include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.
- Set the pesto aside and move to the stove. Melt the second amount of butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.
- Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.
- Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it’s finished. Serve 1 cup of pasta with each chicken breast.
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