Tex-Mex-Chix on Zoodles

Tex-Mex-Chix on Zoodles

Tex-Mex-Chix on Zoodles

This is my variation on a recipe called Chicken Lazone that has circulated on many low-carb websites.  Though the recipes vary slightly, they all seem to have cream and chili powder in common.  When I cooked the inspirational recipe as written a few months back, we found it to be lacking in depth of flavor.  So I took this recipe and added onion, cilantro and BACON!!   After all, you can’t go wrong with a little bacon, right?  Or a little cilantro, for that matter.  The absolutely delicious dish that evolved is suitable for all phases of Atkins, Keto diets but not for Primal-Paleo unless you substitute coconut milk for the cream.  My husband is not low-carbing 100% and he had his portion on regular pasta.  He liked this dish a lot and said it reminded him of both Italian Chicken Carbonara and 7-layer dip.  He gave it a resounding thumbs up!

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2 medium zucchini, julienned or made into noodles

12 oz. cooked chicken, skin removed, cut into bite size pieces

3 slices bacon, chopped

3 oz. onion, chopped

1½ tsp. chili powder

1½ tsp. onion powder

2 tsp. garlic powder

¼ tsp. cayenne

¼ c. butter

1 c. heavy cream

1 c. water

¼ tsp. xanthan gum to thicken (optional)

1/2 c. cilantro

DIRECTIONS:  Using a noodler, spiralizer-type tool or julienne peeler, cut the zucchini into noodles.  Place 2 T. of the butter oil in skillet over medium heat.  Place zucchini noodles in butter and allow to saute/wilt until just barely softened.  Turn off heat and set aside. Brown bacon in another skillet over high heat.  Add rest of butter and onion and saute until tender.  Add chicken and continue to saute to slightly brown the chicken. Add all spices and stir.   Lower heat to medium.  Add cream and water.  Dust in xanthan gum slowly, whisking to blend and allow it time to thicken sauce.  Add cilantro and simmer for 1-2 minutes longer.  Serve the chicken mixture over the zoodles.  Garnish the top with a sprinkle of chili powder.  This pairs nicely with a green salad and low-carb buttered dinner rolls (see my breads recipes for several roll recipes).

NUTRITIONAL INFO:   Makes 4 generous servings, each contains:

559 calories

47 g  fat

8.3 g  carbs, 1.92 g  fiber, 6.38 g  NET CARBS

27.25 g  protein

478 mg sodium



2 comments on “Tex-Mex-Chix on Zoodles

    • Well, I started out with a cheap little $7 julienne peeler, But it didn’t cut all the way through and I’d have to still put the knife to the ribbons and cut into strips. I’m sure I didn’t buy a very good one. The spiral veggie tool I bought works really well. I rarely use my julienne peeler anymore unless I just want to cut fancy flat ribbed carrots for a salad or something. 🙂

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