My kingdom for a whole chicken right now for one that doesn’t cost $15 a bird! Chicken has been scarce this summer due to bird flu, supply chain issues and everyone grabbing it at the store when it comes in. I will pay a little more for chicken breast because it is in short supply, but apparently, so will everyone else. Gone are the days of getting a whole chicken for 69 cents per pound when it goes on sale. Now it is more like 99 cents per pound when it goes on sale or more than that. Even then you would be lucky to actually snag one in the store. When I do find one (or two), one of my go-to recipes is my Low Carb Red Chicken Spaghetti. It takes a bit of time, but when chicken is scarce, the bird deserves a little bit of love.
Ingredients
1 whole chicken or 1 large rotisserie chicken
1 cup green pepper, diced
3 cups onion, diced
3 cups celery, diced
1 clove garlic, minced
1 stick butter
1 can tomatoes
1 cup chicken broth
1 can tomato paste
Salt and pepper to taste
1 Tbsp. chili powder
1 Tbsp. Worcestershire
Tabasco to taste
1 package mushrooms, sliced
1 package low carb spaghetti
Instructions
Prepare the pasta according to package directions the day before needed. Drain and store in the refrigerator overnight to make the pasta starch resistant. To reheat when ready to use, allow a pot of water to boil and then dunk the spaghetti in the hot water for a couple of minutes.
In a bot of boiling water, boil the whole chicken. When the chicken is done, you can reserve the chicken broth to freeze or use in a soup or other dish. Allow the chicken to cool before shredding. The only purpose of boiling the whole chicken is the benefit of preserving the fresh chicken broth. If you want a major shortcut, you can use shredded chicken from a rotisserie chicken or shredded chicken from the freezer.
In a large pot or Dutch oven, saute the celery, onion, green pepper and garlic in butter. Saute until soft.
Add the tomatoes, tomato paste and tomato sauce. Stir in the chicken broth and stir until the tomato paste has melted. Add salt, pepper, chili powder, Worcestershire and hot sauce. Stir until combined.
Add the mushrooms and simmer until soft.
Add shredded chicken and stir well. Simmer while reheating the spaghetti.
After the pasta is reheated and drained, Immediately mix the spaghetti with the chicken mixture. Combine well until all the spaghetti is coated with the sauce.
This is a delicious twist on traditional spaghetti made Keto or low carb. Served with a side salad and a slice of buttered Keto garlic toast, this is a meal you don’t want to miss.
Low Carb Red Chicken Spaghetti
Equipment
- 3 large pots These pots are used at different times, so you can conceivably use the same pot for all applications
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 colander
- 2 large forks for shredding the chicken
- 1 Large spoon
Ingredients
- 1 whole chicken or 1 large deboned rotisserie chicken
- 1 cup green pepper, diced
- 3 cups onion, diced
- 3 cups celery, diced
- 1 clove garlic, minced
- 1 stick butter
- 1 cup tomatoes
- 1 cup chicken broth
- 1 can tomato paste
- Salt and pepper to taste
- 1 Tbsp. chili powder
- 1 Tbsp. Worcestershire
- Tabasco sauce to taste
- 1 [lg. mushrooms, sliced
- 1 pkg. low carb spaghetti, such as Dreamfield's
Instructions
- Prepare the pasta according to package directions the day before needed. Drain and store in the refrigerator overnight to make the pasta starch resistant.
- To reheat the pasta when ready to use, allow a pot of water to boil and then dunk the spaghetti in the hot water for a couple of minutes.
- In a pot of boiling water, boil the whole chicken. When the chicken is done, you can reserve the chicken broth to freeze or use in a soup or other dish.
- Allow the chicken to cool before shredding. The only purpose of boiling the whole chicken is the benefit of preserving the fresh chicken broth. Alternatively, you can use shredded chicken from a rotisserie chicken or shredded chicken from the freezer.
- In a large pot or Dutch oven, saute the celery, onion, green pepper and garlic in butter until soft.
- Add the tomatoes, tomato paste and tomato sauce. Stir.
- Stir in the chicken broth until the tomato paste has melted.
- Add salt, pepper, chili powder, Worcestershire and hot sauce. Stir until combined.
- Add the mushrooms and simmer until soft.
- Add the shredded chicken and stir well. Simmer while reheating the spaghetti.
- After the pasta is reheated and drained, mix the spaghetti with the chicken mixture. Combine well until all the spaghetti is coated with the sauce. Heat through and serve.
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