Low Carb & Gluten Free Chicken Alfredo With Asparagus

This Low carb chicken Alfredo recipe (4.6 net carbs) is perfect for a quick lunch or a romantic dinner. Tender chicken breast is sliced, seasoned with a spicy creole seasoning, and then quickly pan fried while the asparagus is steaming.


Ingredients:


  • 1 skinless about 8 ounces, boneless chicken breast
  • 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 teaspoons Tony Chachere's Creole seasoning
  • 2 tablespoons chopped Italian parsley

Instructions:


  1. Slice the chicken breast on the diagonal into 1/2 inch thick slices.
  2. Place in a bowl.
  3. Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
  4. If possible cover and put in the refrigerator for several hours. If not - proceed with recipe.
  5. Heat the oil until it is shimmering.
  6. Add the chicken and saute until it is cooked through.
  7. Pour off any remaining oil.
  8. Gently stir in the asparagus.
  9. Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
  10. Heat through.
  11. Serve topped with Italian parsley and grated Parmesan


NOTES:

You can substitute broccoli or any vegetable you like for the asparagus in this recipe. Just adjust the carbs. The nutrition information was figured with 2/3 cup of Alfredo sauce.

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