Creamy chicken

This is one of my favourites at the moment. It’s hearty and delicious, yet low carb. Imagine a creamy chicken pasta with flavours of bacon, garlic and mushroom, and this is what you get – except without the carbs. Think that all the cream and butter is bad? Read this. And this. This makes enough for dinner for me and my boyfriend, with a large portion for lunch the next day. If you don’t feel like making the courgetti, just have the chicken bake as it is, or have it with some cauliflower rice on the side.

chicken
SERVES 4
NUTRITIONAL INFO PER SERVE
carbs 5g  / fat 27.5g / protein 67.5g

INGREDIENTS
1 onion
2 cloves of garlic
4 chicken breasts
1 cup of mushrooms
4 rashers of bacon
1 tablespoon chopped fresh parsley
1/2 cup of cream
2 large zucchini
Splash of olive oil
Salt and pepper

DICE, SLICE, PEEL, MINCE, CHOP, SPRINKLE, HEAT, FRY, ADD, POUR, BAKE…
Dice the bacon, slice the mushrooms, peel and dice the onion, and peel and mince the garlic. Chop the herbs.

Wash the chicken and sprinkle with salt and pepper. Heat a fry pan with a little olive oil and brown for a few minutes on each side. Remove and place in a roasting pan.

In the same pan, fry the bacon and onion for a few minutes, then add the garlic and cook for a further minute or so. Add the mushrooms and cook for a further couple of minutes. Add the cream and herbs and simmer for another minutes. Remove from heat. Pour the sauce over the chicken in the roasting tray and bake for 15-20 minutes.

creamy chicken with bacon and mushrooms

creamy chicken with bacon and mushrooms

 

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