This is my go-to creamy sauce recipe, cooked with chicken and served over low carb spaghetti. Prepare to have your pasta cravings satisfied.
500g chicken, evenly cubed.
2 packs Slendier konjac spaghetti*
2 tsp oil (to cook the chicken)
For the sauce
2 cups fresh basil leaves**
2 large (or 4 small) cloves of garlic, crushed
1/4 cup olive oil
60g pine nuts
1/2 cup parmesan cheese, grated
2 cups full fat cream***
salt & pepper to taste
Prepare your konjac spaghetti by giving it a good rinse to get rid of any smell. Put it in a bowl and cover with boiling water for 1 minute, then drain and set aside.
Add the basil and garlic to your food processor
Turn it on, start whizzing and add your oil very slowly in a thin stream. Stop to scrape down the sides if you need to.
Process until the mixture starts to emulsify, usually takes about 45 seconds.
Add the pine nuts and parmesan and blend until evenly combined. Should take about a minute.
Put your pesto aside and warm your oil in a large frypan over medium-high heat. When using oil to cook meat, use one with a high smoke point like rice bran oil. Check the smoke points of common cooking fats here.
Place your cubes of chicken into the pan in a single layer. The pieces shouldn’t touch each other. If you have too much chicken for one layer, cook in two batches or risk accidentally boiling your meat. Gross.
Cook one side until golden brown, between one and two minutes.
Flip the chicken over and cook the other side in the same way.
Keep turning the chicken for a further four to six minutes, or until all sides are sealed and the largest piece is white all the way through.
Turn off the heat and remove the chicken from the frypan.
Add the cream to the still hot pan and stir.
Add the pesto, salt and pepper to the cream and stir to combine.
Return the chicken to the pan, followed by the pre-prepared konjac spaghetti. Combine everything well.
Turn the heat back on, keeping it low. Re-heat gently, being careful not to boil. Once heated through, serve.
3.2g active carbs per serving
* Slendier is a brand of konjac noodles and pasta. You can now find it on shelves in most Australian grocery stores. Check the health food aisle. Konjac noodles are insanely low calorie and carb. They have the texture similar to rice noodles and are as easy to cook as regular pasta, if not easier.
** The difference between fresh picked basil and the stuff you buy from the shops is huge. Basil loses flavour rapidly after being picked. The fresher the better.
*** Creams vary wildly in carb count, so shop around. I use Sunnydale Dairy heavy whipping cream (0.9g carb per 100g) or Gippsland Dairy pure double cream (1.9g carb per 100g.)