Low Carb Italian Chicken & Pasta ~ Gluten Free With Dairy Free Option (A Lean & Green Meal!)

This Delicious, Flavorful & Healthy
meal uses Palmini (hearts of palm)
noodles, but nobody guessed that 
they were not regular spaghetti!

Ingredients: 

4 cups Palmini hearts of palm spaghetti noodles

almond milk

1 1/2 pounds raw chicken breasts

1 tablespoon olive oil

1 cup chopped orange or yellow bell pepper

 1/2 teaspoon dried crushed red pepper

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried parsley

3 cloves garlic, minced

1/2 teaspoon basil

1 1/2 teaspoon oregano leaves

1 tablespoon dried minced onion

4 cups canned diced tomatoes (with liquid)

1 cup water

6 ounces low fat mozzarella cheese, grated

Method:

Rinse the Palmini noodles with water. Place in a dish and add just enough almond milk to cover. Soak the noodles for 30 minutes, rinse and set aside.

Cut the chicken into cubes. Add the oil to a skillet and turn the burner to medium heat. Add the chicken to the skillet. Cook and stir until all sides of the cubed chicken are browned. Add the bell pepper, red pepper, salt, black pepper, parsley, garlic, basil, oregano and onion. Continue to saute with the chicken. Add the tomatoes and water. Simmer for 30 minutes. Add the Palmini noodles and continue to simmer for another 15 minutes. Makes six 1 1/4 cup servings. Top each serving with 1 ounce (1/4 cup) of grated mozarella.

Each serving equals: 3/4 lean, 3 green,  2 1/4 condiments & 1/2 healthy fat

Nutritional info per serving (1/6 portion), approximately: 251.5 calories ~ 5.9 grams fat ~ 6.8 grams carbs ~ 4 grams net carbs ~ 35.4 grams protein

Note: I served this dish to my husband and 95 year old mother ~ they both loved it and thought that the Palmini spaghetti tasted like regular noodles. I really enjoyed this "pasta", too!