Expedient, basic, and flawless! Low carb chicken Alfredo recipe (4.6 net carbs) is perfect for a fast lunch or a nostalgic dinner. Sensitive chicken chest is cut, arranged with a lively creole seasoning, and after that quickly singed while the asparagus is steaming. The uniquely designed Alfredo sauce is a Lowcarb-ology equation that you'll need close by ahead of schedule.
For this equation you'll require: Alfredo sauce (recipe on Lowcarb-ology), chicken chest, Tony Chachere's Creole Seasoning, Asparagus, Parmesan, Italian parsley, little proportion of favored oil or bacon fat for burning
Cut arranged chicken chest and a while later singe it. Using arranged chicken from your gala prep day is in like manner a straightforward decision. At the point when it's cooked heave it with the steamed asparagus, blend the sauce into it, and sprinkle some extra Parmesan and Italian parsley on the top. Substitute broccoli for the asparagus, or incorporate two or three mushrooms, or whatever you like. Make an effort not to be reluctant to change things up to suit your disposition.
- 1 skinless about 8 ounces, boneless chicken breast
- 2 teaspoons Tony Chachere's Creole seasoning
- 3 tablespoons oil
- 6 ounces fresh asparagus washed, cut in bite sized pieces, and steamed until tender
- 1/3 to 2/3 cup Alfredo Sauce nutrition info was figured with 2/3 cup
- 1/4 cup Parmesan grated
- 2 tablespoons chopped Italian parsley
- Slice the chicken breast on the diagonal into 1/2 inch thick slices.
- Place in a bowl.
- Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
- If possible cover and put in the refrigerator for several hours. If not - proceed with recipe.
- Heat the oil until it is shimmering.
- Add the chicken and saute until it is cooked through.
- Pour off any remaining oil.
- Gently stir in the asparagus.
- Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
- Heat through.
- Serve topped with Italian parsley and grated Parmesan
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