Low-Carb Creamy Lemon Basil Chicken with Spaghetti Squash

Yes, I'm back on the diet thing. Well, I really shouldn't call it that since I've pretty much made it a lifestyle. I don't wanna brag (yes I do, I really really do) but I've lost almost 40lbs since having the baby. Granted, it's been seven months so I'm not sure if that's super impressive, plus I still have at least 20 lbs to lose but I'm still pretty happy about it.

Anyway, I've discovered a couple things that completely rocked my world. #1 is a little miracle called 'Cloud Bread'. I'm not going to post the recipe here because it isn't mine but you can Google it and you'll easily find it. I'll post my own sweet variation of it in another post but for now let me stay on track. The #2 miracle I've discovered it spaghetti squash. I know most people have already discovered it but OH EM GEE! What a low-carb lifesaver that stuff is! I don't know why I've been such a big chicken and wouldn't try to make it before. Super easy to make and it scratches that pasta itch quite nicely.

So allow me to share a recipe that I cooked up in my head (and then cooked up on the stove). This stuff tastes like a huge carb-fest but I swear it's not! It's amazing creamy pasta yummy comfort food that won't leave you feeling sluggish and guilty, I promise!

Low-Carb Creamy Lemon Basil Chicken with Spaghetti Squash

Ingredients

½ can french fried onions

lemon

¾ stick of butter

1 pint of heavy cream

2 chicken breasts

Fresh basil (a handful will do)

2T pimientos

2T shallots

2T minced garlic

1T red pepper flakes (add more if you want more bite)

Small spaghetti squash (I only used half of it for this recipe and let the girls snack on the other half with some butter and cinnamon)

Preparation

Pour 3 cups of water into a slow cooker. Puncture the spaghetti squash in several places and cook in slower cooker on high for 4 hours or low for 7 hours (or cut in half while raw and bake at 350 for 45 minutes or until outer shell is soft). Discard the seeds then scrape out spaghetti squash. Put aside.

Cut chicken into bite sized pieces. Crush french fried onions. I used a gallon sized freezer bag, then added the chicken to the bag and shook it to coat the chicken.

In a large skillet on medium heat, melt the butter. Add red pepper flakes, shallots and pimientos. Sauté for approximately 3-5 minutes. Add chicken, basil and ¼ of the lemon.

Once the chicken is cooked through, add the heavy cream and spaghetti squash. Add another ¼ of the lemon (unless you really like lemon, then feel free to use more!).

Let it simmer until slightly bubbly.