Low carb/Keto Tuscan Chicken

rickismom

Low Carb Home Cook
NCT Patron
1 Tbsp ea olive oil and butter
1 Tbsp minced garlic
1/2 c chopped onion
1 c sliced mushrooms (button, crimini, portobella)
1/2 tsp red pepper flakes (optional)
1 tsp dried Italian seasoning
1/2 tsp salt & pepper (or to taste)
1 lb boneless skinless chicken thighs or tenders up into bite sized pieces, about 1”
4 c fresh baby spinach or 10 oz frozen chopped, thawed and drained
1 c halved cherry tomatoes (optional)
1 c heavy cream, dairy or plant based
3/4 c grated Parmesan or Parmesan blend

Melt butter and oil together in a deep skillet on medium low heat. Add chopped onion, red pepper flakes until onions start to get soft. Add garlic and stir to coat all in the butter mixture. DO NOT BROWN.
Add-in the mushrooms, chicken, tomatoes (if using) and seasonings. Stir well to combine. Pour in heavy cream and mix. Cover the pan and let simmer about 15 minutes until the chicken is cooked through. Remove lid, add Parmesan and stir to incorporate. Turn off heat and let the cheese melt into the sauce then serve.
**Note** - Add low carb noodles if you prefer.
 
Thank you for the recipe. C & Ped to CMT.

(Is this your picture from the dinner thread?)

keto-chicken.jpg
 
Top