What is a low-carb recipe for an Italian meal?

You don’t need pasta to create a tempting Italian meal! In this recipe, spaghetti squash stands in for angel hair pasta. The chicken is pounded thin and then rolled with ham and fresh herbs. This low-carb meal is nutritious and delicious.

Click below to watch chef Michel Nischan give a modern twist to this classic recipe.







Chicken Saltimbocca

Ingredients

1/4 cup fresh basil, coarsely chopped
2 tbsp fresh chives, chopped
2 tbsp parsley, chopped
1 medium garlic clove, minced
1 tbsp oregano leaves, fresh
1/2 cup fresh sage
12 oz boneless skinless chicken breasts (4 pieces)
2 oz roasted lean ham, sliced
1 tbsp grapeseed oil
1/2 cup low sodium chicken broth
1 cup spaghetti sauce
2 cup spaghetti squash, cooked
1 pinch salt and pepper, to taste (optional)

Directions

1. Preheat oven to 350°F.
2. Combine basil, chives, oil, garlic, oregano, and sage and set aside.
3. Pound chicken breast lightly with flat side of meat mallet between 2 pieces of plastic wrap until chicken is 1/2" to 3/4" thick.
4. Divide herb mixture and spread over each chicken breast.
5. Divide ham over herb mixture on chicken and roll up chicken so that filling is enclosed; secure rolls with toothpicks.
6. Heat grapeseed oil in medium nonstick skillet over medium-high.
7. Add chicken pieces and cook seam side up for 2 to 3 minutes or until chicken has browned on one side. Turn chicken cook additional 2 to 3 min. or until browned.
8. Add chicken broth to skillet. Cover and transfer to preheated oven for 12 to 15 minutes or until chicken thoroughly cooked.
9. Transfer chicken to cutting board and let cool for 5 min.
10. Add spaghetti sauce to skillet and cook 2 to 3 min., stirring occasionally or until heated through. Season with salt and pepper, if desired.
11. Remove toothpicks, and cut chicken into slices crosswise. Arrange spaghetti squash and chicken slices on serving plates and top with spaghetti sauce.

Additional Information
To cook spaghetti squash:
1. Preheat oven to 375°F.
2. Cut squash in half lengthwise.
3. Scoop out seeds with spoon.
4. Place flesh side down in shallow baking dish
5. Bake 1 hr.
6. Gently scrape strands of squash out of rind with fork.

Makes 4 servings

Amount Per Serving
Note: Optional items are not included.

Calories 238.5
Total Carbs 11.7 g
Dietary Fiber 2.6 g
Sugars 5.8 g
Total Fat 7.3 g
Saturated Fat 1.5 g
Unsaturated Fat 5.9 g
Potassium 444.6 mg
Protein 30.8 g
Sodium 159.8 mg

Here is a delicious low-carb recipe for Eggplant Parmesan. I guarantee that you won't miss the breading on the cutlets one little bit. One taste and you'll be sold!

Low Carb Eggplant Parmesan

Ingredients:

• 2 firm medium eggplants (about 2 pounds)
• 2 quarts grapeseed oil
• sea salt and black pepper
• 2 cups Basic Italian Tomato Sauce
• 1 pound mozzarella cheese, thinly sliced
• 1 cup parmesan cheese
• ½ cup fresh basil leaves, loosely packed & roughly chopped

TIP: I always have a few containers of my Basic Italian Tomato Sauce in the freezer. I just pull one out and defrost it. In addition, I use a deep fryer to fry the eggplant cutlets. It makes this process much less labor intensive. The recipe is delicious and if you are craving eggplant parmesan, I highly recommend trying it!

Directions:

1. Preheat oven to 400 degrees.
2. Carefully cut eggplant lengthwise into very thin slices.
3. Heat the oil in a large skillet or deep fryer to about 360 degrees F.
4. Fry 2 or 3 slices of eggplant at a time until golden brown, approximately 4 minutes.
5. Drain the slices on paper towels. Season with salt and pepper. Continue until all the eggplant is fried and is drained well on paper towels.
6. Spoon several tablespoons of the tomato sauce into a 9 X 13-inch casserole dish.
7. Layer half the fried eggplant over the sauce.
8. Spoon another thin layer of sauce over the eggplant, cover eggplant with half the mozzarella, then sprinkle with half the parmesan cheese.
9. Layer the rest of the eggplant, the rest of the tomato sauce, mozzarella and parmesan cheese.
10. Sprinkle with fresh basil.
11. Bake until the cheese is bubbling and melted, about 40 minutes.
12. Let the casserole cool for about 10 minutes, then cut into squares and serve.
13. Enjoy!