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If you miss pasta on a keto diet, this is the perfect keto dinner recipe for you. All you need is a can of Palmini noodles, chicken, chorizo, pesto and sun-dried tomatoes, all drizzled with extra virgin olive oil.
Palmini noodles are already pre-cooked so you will only need a couple of minutes to heat them up. I used my own pesto sauce which is easy to make in just a few minutes. If you use store-bought pesto, just watch out for added oils and ideally use a product with extra virgin olive oil. Finally, unless you are dairy-free, you could add some grated Parmesan or Pecorino cheese just before serving.
Need to reduce the carb count? One of the biggest contributors to the carb count in this recipe are the sun-dried tomatoes. An easy way to reduce the carb count is to substitute the tomatoes with olives or capers.
Never tried palmini before? You can learn all about Palmini noodles and where to get them here. If you don't have any palmini, this meal will work just as well with zucchini noodles!
Hands-on Overall
Serving size 1 bowl
Nutritional values (per serving, 1 bowl)
Net carbs7.7 grams
Protein34.9 grams
Fat38.5 grams
Calories528 kcal
Calories from carbs 6%, protein 27%, fat 67%
Total carbs12.7 gramsFiber5 gramsSugars0.2 gramsSaturated fat7.8 gramsSodium767 mg(33% RDA)Magnesium65 mg(16% RDA)Potassium862 mg(43% EMR)
Ingredients (makes 2 servings)
- 1 can palmini linguine noodles, drained (225 g/ 8 oz)
- 1 skinless chicken breast, cubed (200 g/ 7.1 oz)
- 100 g Mexican chorizo or Spanish chorizo, chopped (3.5 oz)
- 2 tbsp extra virgin olive oil, divided (30 ml)
- 2 tbsp pesto sauce - you can make your own pesto
- sea salt, to taste
- 1/3 cup sun-dried tomatoes (37 g/ 1.3 oz)
- Optional: fresh basil leaves, to serve
Instructions
- Open the Palmini cans and drain the liquid by pouring the content of both cans in a colander. Rinse with water and set aside.
- Dice the chicken and the chorizo. Slice the sun-dried tomatoes and drain the oil. Alternatively, you can use sun-blushed (roasted) cherry tomatoes (about double the amount).
- Place the chorizo in a skillet greased with 1 tablespoon of olive oil. Cook for a minute to release the juices. Season the chicken with salt and add to the skillet. Cook the chicken over a medium-high heat for 5 minutes, or until lightly browned and cooked through.
- Add the pesto and the drained palmini noodles.
- Add the sun-dried tomatoes and toss to combine. You only need to cook the noodles for 1 to 2 minutes to heat through.
- Place in serving bowls. Eat immediately or store in the fridge for up to 2 days. Optionally, garnish with fresh basil leaves. Reheat before serving.
Ingredient nutritional breakdown (per serving, 1 bowl)
| Net carbs | Protein | Fat | Calories |
|---|
| Hearts of Palm, Linguine (Palmini) |
| 3 g | 3 g | 0 g | 30 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 22.5 g | 2.6 g | 120 kcal |
| Chorizo sausage, Mexican, soft type |
| 0.9 g | 8 g | 9.9 g | 128 kcal |
| Basil & Macadamia Pesto (KetoDiet blog) |
| 0.6 g | 0.5 g | 9.9 g | 92 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Tomatoes, sun-dried, packed in oil, drained |
| 3.2 g | 0.9 g | 2.6 g | 39 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 1 bowl |
| 7.7 g | 34.9 g | 38.5 g | 528 kcal |
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