Low carb chicken Alfredo is quick and easy! You aren't going to miss the pasta with this recipe!
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
- 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
Original recipe: lowcarb-ology
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