Sadly, there was a time when we didn't know if we'd get to eat pasta again without guilt or uneasiness, due to health concerns in our home...but that was before we found low carb pasta!
Dreamfield's is a low-carb (only 5 g carb per serving) pasta that does not spike glucose levels like regular pasta. Even better...we can't taste any difference! This is one time we didn't have to sacrifice anything to make the healthier choice! (NOTE- I am not being sponsored or compensated in any way for this Dreamfield's mention).
|Garlic Cream Sauce Pasta with Chicken, Scallions & Cherry tomatoes|
Now on to our version of this excellent pasta recipe!
2-3 boneless, skinless chicken breasts
1 1lb. box low carb spaghetti
5 T olive oil, divided
6 cloves finely chopped garlic
2 cups halved cherry tomatoes
8-10 scallions, diced
3 T. butter
2-3 T. cream or half-and-half
salt and pepper, to taste
Put on salted water for the pasta. Pound out chicken breasts, salt and pepper both sides.
Heat 2T olive oil in large skillet. Add chicken and cook until 170 degrees, no longer pink in the middle (about 3-4 minutes per side). Transfer to a plate and allow to rest before cutting into bite-sized pieces.
While the chicken rests, cook the pasta according to directions, drain and set aside.
In the same chicken skillet, add remaining 3T. olive oil and chopped garlic. Saute until soft, about 1-2 minutes. Add tomatoes and simmer until the liquid is nearly evaporated, 2 minutes more.
Add scallions and cook until slightly softened, then add the butter and cream. Continue cooking until the butter has melted. Add the chicken (cut into bite sized pieces), heat through about 1 minute, then add the drained spaghetti. Toss to combine all the ingredients, season as needed.
The simplicity of the recipe did not prepare us for how great tasting this turned out to be. Even my hubby, who doesn't like tomatoes, found no reason to object to this delicious summer surprise. Makes 6-8 servings. -adapted from my Gourmet Connection