I’m a pasta lover for sure but I know too much pasta is not good for all of us watching our weight and our health. So I have become a convert to zucchini noodles or, as it is now more commonly known by, zoodles. Love that name! They really are good with just about any sauce you would normally put on pasta but this carbonara sauce is out of this world. In fact, you can put this carbonara sauce on just about anything and it would be divine!
Zoodles Carbonara can be served “as is”, for your once a week meatless meal, or you can add chicken to the sauce like I did. Chicken is one of the higher protein, lower fat meats and makes this an excellent choice for a healthy, low cal dinner. Don’t want to add chicken right to the sauce? OK, it could just as easily be drizzled over the top of pan-sauteed chicken breasts and it would be just as delicious.
- 2 large organic zucchini
- 5 slices nitrate-free bacon, diced
- 1/2 cup onion, chopped
- 4 garlic cloves, chopped
- 1 cup non-fat half & half
- 1/2 cup Pecorino Romano or Parmesan cheese, grated
- Salt & pepper, to taste
- 2 large chicken breasts, cooked & cut into thin strips
Wash zucchini well. Slice into thin spaghetti like strips with either a mandolin or a spiralizer. Place in colander and sprinkle well with salt. Don’t worry, the salt will be washed off prior to cooking. Let sit for at least 15 minutes to somewhat dry out the zucchini. After sitting, rinse well, then squeeze out as much moisture as possible while still keeping zoodles intact. Set aside until ready to use.
In a large skillet, cook bacon until crisp. Remove from pan and set aside. Add onion and garlic to bacon fat and cook until onion is browned, just 2-3 minutes. Slowly add in half & half and cheese and stir until well incorporated. Season to taste. Add chicken and zoodles and stir until just heated through.
Serve with a tossed salad for a healthy and hearty meal.
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