ASPARAGUS CHICKEN ALFREDO RECIPE: CREAMY LOW CARB INDULGENCE #Lowcarb #Dietfood

Brisk, simple, and rich! Low carb chicken Alfredo formula (4.6 net carbs) is ideal for a snappy lunch or a sentimental supper. Delicate chicken bosom is cut, prepared with a fiery creole flavoring, and after that rapidly sautéed while the asparagus is steaming. The custom made Alfredo sauce is a Lowcarb-ology formula that you'll need to have close by early.

Cut prepared chicken bosom and after that broil it. Utilizing prepared chicken from your feast prep day is likewise a simple choice. When it's cooked hurl it with the steamed asparagus, mix the sauce into it, and sprinkle some additional Parmesan and Italian parsley on the best. Substitute broccoli for the asparagus, or include a couple of mushrooms, or whatever you like. Try not to be hesitant to switch it up to suit your temperament.
That is it. It truly is that simple.

Alfredo sauce must be warmed tenderly or it will isolate. On the off chance that you've made it early you can simply warm it gradually on the stove while the chicken is cooking. In the event that it even goes to a full stew it will isolate so be watchful. Try not to warm it in the microwave!

Also Try Our Recipe : 3 INGREDIENT PALEO FLATBREAD

Ingredients

• 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

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

For more detail : bit.ly/2tCSP8R

Read More Our Recipe : Middle Eastern Chickpea Salad