“Keto Italian Lunch: Delicious Low-Carb Caprese Stuffed Chicken with Spinach Almond Fettuccine”
Discover a mouthwatering and healthy Keto Italian lunch option with this Caprese stuffed chicken breast served over spinach almond fettuccine. This recipe is perfect for those looking to indulge in a satisfying meal without sacrificing flavor or adherence to a low-carb diet.
Allergens
Nuts (almond flour), Dairy (mozzarella)
Ingredients
- 6 large boneless, skinless chicken breasts 12 oz fresh mozzarella cheese, sliced 2 cups fresh basil leaves 4 cups spinach almond fettuccine (store
- bought or homemade) 2 cups cherry tomatoes, halved 1/2 cup balsamic vinegar reduction Salt and pepper, to taste Olive oil, for cooking and drizzling
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper. Make a horizontal cut in each breast to create a pocket. Stuff each pocket with sliced mozzarella and basil leaves. Secure with toothpicks if needed. In a large skillet, heat olive oil over medium high heat. Sear the stuffed chicken breasts for 2 minutes per side. Transfer to a baking dish and bake for 20 25 minutes or until cooked through. Rest for 5 minutes before removing toothpicks and slicing. Cook spinach almond fettuccine according to package instructions. Toss with cherry tomatoes, balsamic vinegar reduction, salt, pepper, and a drizzle of olive oil. Serve the Caprese stuffed chicken slices over the spinach almond fettuccine and garnish with fresh basil leaves.
Chef’s Insight
The combination of flavors and textures in this Keto Italian lunch is sure to impress your guests, while the use of low-carb ingredients keeps it satisfying and diet-friendly.
Notes
Use high-quality fresh ingredients for the best flavor and presentation.