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prep time
10 min
cook time
24 min
ready time
34 min
Low Carb Prosciutto Wrapped Chicken and Spinach w Pesto Macaroni
Thin-sliced chicken breasts are heavily seasoned before topped with a butter spinach blend. Each little bundle of chicken and spinach is wrapped in a slice of prosciutto before baked in the oven. Each bite has the crispy crunch of prosciutto and the tenderness of buttery chicken and vegetables. Served on the side is a cup of pesto macaroni. Keto shirataki noodles are bathed in a creamy scratch-made pesto sauce. Gouda cheese shines through the sauce and is the perfect creamy side dish. Fill meal prep containers with the chicken and pesto macaroni for an easy Keto meal you can take on the go and microwave anywhere. The original pesto macaroni recipe is found under “Carb Manager Keto Pesto Macaroni” in the recipe library.
Pesto Substitutions
If you aren’t able to make pesto sauce from scratch, you can still enjoy this recipe. Omit Step 4 and move on immediately to Step 5. Instead of adding homemade pesto to your roux, add a few spoonfuls of jarred pesto sauce from a grocery store. About ¼ cup of pesto per serving is appropriate. If your jarred pesto is particularly oily or loose, cut it down to ⅛ cup per serving. Then, you can follow the remainder of the recipe as the directions state.
Additional Substitutions
There are other substitutions you can make to this recipe in lieu of other ingredients. If you don’t want to spend the higher price for prosciutto, wrap the chicken breasts in 1-2 slices of bacon. Avoid thick-sliced bacon because it’s harder to wrap and may saturate the chicken with too much fat. Shirataki macaroni noodles may not be available to you. That’s okay because all shirataki noodles have the same macros per serving, regardless of shape. Just substitute your noodles by weight and use any shape that is available to you.
Jessica L.
Net Carbs
5.7 g
Fiber
2.4 g
Total Carbs
8.2 g
Protein
41.5 g
Fats
71.9 g
832 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted Butter
1 tablespoon
Spinach
1 ounce
Chicken Breast Boneless Skinless Raw
6 oz
Seasoned Salt
⅛ teaspoon
Lemon Pepper Seasoning
⅛ teaspoon
Black Pepper
⅛ teaspoon
Onion Powder
⅛ teaspoon
Garlic Powder
⅛ teaspoon
Italian Seasoning
⅛ teaspoon
Prosciutto
2 slice
Basil
1 ounce
Parmesan Cheese
½ cup, grated
Walnuts
1-½ ounce
Garlic
½ tablespoon, chopped
Olive Oil
¼ cup
Unsalted Butter
1 tablespoon
Paleo Baking Flour by Bob's Red Mill
2 teaspoon
Almond Milk, Plain Or Original, Unsweetened
¼ cup
Japanese White Shirataki Noodles by Yutaka
8 ounce
Gouda Cheese
½ cup, shredded
Recipe Steps
steps 7
34 min
Step 1
Start by melting the first amount of butter in a pan over low heat on the stove. Add in whole spinach leaves and stir them into the butter until they wilt. Once the spinach has fully wilted in the hot butter, set the pan aside to cool. Meanwhile, turn on the oven to preheat to 350 degrees and prepare a sheet tray with parchment paper or pan spray.Step 2
With the spinach and pan set aside, prepare the chicken. Slice thin, 3-oz slices of chicken breast and pat them dry with a paper towel. Place a piece of plastic wrap or parchment paper over the thin-sliced chicken breasts and pound them flat to ¼-inch thick (if necessary). Season the breasts with seasoned salt, lemon pepper, black pepper, onion powder, garlic powder, and italian seasoning.Step 3
Lay slices of prosciutto horizontally on your prepared sheet tray. Lay a seasoned chicken breast over each slice of prosciutto to create a cross shape. Spoon even portion of sauteed spinach on top of each chicken breast. Then, fold the ends of the prosciutto over the chicken. Tuck the ends of prosciutto if needed to avoid them unwrapping in the oven. Bake the chicken for 20 minutes in the oven.Step 4
While the chicken is baking, make the pesto macaroni. Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also, include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.Step 5
Set the pesto aside and move to the stove. Melt the second amount of butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.Step 6
Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.Step 7
Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it’s finished. Serve 1 cup of pasta with each chicken breast.
