KETO Creamy Spinach, Bacon and Chicken on Zucchini Noodles

INGREDIENTS

• 6 Strips Bacon Chopped

• 6 Boneless Skinless Chicken Thighs

• Salt and pepper

• 2 tbsp Butter

• 2 Cloves Garlic Minced

• 4 Cups Baby Spinach

• 1 1/2 Cups Heavy Cream

• 1 Cup Grated Parmesan

DIRECTIONS 

1. Cook chopped bacon in skillet over medium heat. Remove from skillet and set aside. 

2. Season chicken thighs with salt and pepper and cook in skillet until cooked through. Remove from skillet and set aside. 

3. Add butter to skillet and melt, then toss in minced garlic and cook for about 1 minute. Add spinach to skillet and sauté for about 2 minutes. 

4. Stir in heavy cream and Parmesan, cook until sauce thickens. 

5. Add bacon and chicken back into the sauce and toss. 

6. Serve over zucchini noodles. 

Zucchini Noodles

INGREDIENTS  

• 3-4 Zucchini’s 

• Salt and Pepper

• 1 tbsp Olive Oil 

DIRECTIONS

1. Clean and cut off zucchini ends. 

2. Using a spiralizer, spiral all the zucchini’s. 

3. Layout paper towel on cookie sheet and spread spiralled zucchini’s on paper towel. 

4. Sprinkle salt on top of zucchini noodles and let rest for 30 minutes. 

5. Heat oil in skillet, and add zucchini noodles to skillet. Cook until warm and tender. 

Note:

If zucchini noodles are cooked for to long they will become soggy. 

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