Okay, so I’ve been trying to cut down on carbs lately, and let me tell you, it’s tough. Especially when you love Italian food as much as I do. Pasta, pizza, bread… it’s all so good! But I was determined to find some low-carb Italian recipes that wouldn’t make me feel like I was missing out. I am so happy today to share these with you all.
I started my search and quickly realized it was gonna be an adventure. I mean, Italian cuisine is practically built on carbs. But I stumbled upon this “Marry Me Chicken” thing. Sounds cheesy, I know, but the description got me. It’s all about these seared chicken breasts swimming in a creamy sauce, and it seemed relatively easy to make it low-carb friendly. So, I grabbed some chicken, heavy cream, sun-dried tomatoes, garlic – the whole nine yards.
I seared the chicken in a pan until it got this nice golden-brown color. While that was happening, I whipped up the sauce. Let me tell you, the smell of garlic and sun-dried tomatoes cooking together is heavenly. I added some chicken broth, heavy cream, and a bunch of spices. Once the chicken was cooked, I poured that glorious sauce all over it and let it simmer for a bit. I served it with some roasted broccoli instead of pasta, and honestly, I didn’t even miss the carbs. It was that good!
- Sear the chicken breasts until golden brown.
- Make the sauce with garlic, sun-dried tomatoes, chicken broth, heavy cream, and spices.
- Combine the chicken and sauce and simmer.
- Serve with a low-carb side like roasted vegetables.
Feeling all inspired, I moved on to another classic: spaghetti bolognese. This is one of my all-time favorites, so I was a bit nervous about messing with it. I found this recipe for a low-carb version that used zucchini noodles instead of regular spaghetti. I was skeptical, but I was also desperate, so I went for it.
I got myself a spiralizer – which, by the way, is a pretty cool kitchen gadget – and turned a couple of zucchinis into these long, beautiful “noodles.” I gotta say, it was kinda fun. Then I made a pretty standard bolognese sauce, just like my nonna used to make. Ground beef, onions, garlic, tomatoes, the usual suspects. I cooked the zoodles for a few minutes, just to soften them up a little, and then tossed them with the bolognese sauce.
- Use a spiralizer to make zucchini noodles.
- Make a standard bolognese sauce with ground beef, onions, garlic, and tomatoes.
- Cook the zucchini noodles briefly.
- Combine the zoodles and bolognese sauce.
Low Carb Spaghetti Bolognese
The verdict? It wasn’t exactly like the real thing, but it was surprisingly delicious. The zoodles had a nice texture, and the bolognese sauce was as flavorful as ever. It definitely satisfied my craving for Italian food, and I didn’t feel like I was sacrificing anything.
So, yeah, my low-carb Italian adventure has been a success so far. I’ve learned that you can still enjoy the flavors of Italy without all the carbs. It just takes a little bit of creativity and a willingness to try new things. And maybe a spiralizer. I hope my experience can help you too! I am going to try more dishes for sure!
Original article by the Author:Simo,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/easy-low-carb-italian-recipes-delicious-meals-made-simple/
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