Low-carb chicken, spinach, & mushroom alfredo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 boneless, skinless chicken thighs1 10 oz. pkg. frozen chopped spinach, cooked as directed in microwave1 6-oz. can mushrooms (I used stems & pieces)1 jar Bertolli mushroom alfredo sauce1 heaping tablespoon of minced garlic in olive oil1/4 cup (1/2 stick) unsalted butter1 Tablespoon oil (vegetable, olive, whatever)About a teaspoon dried basilAbout 1/2 teaspoon pepperDash of sea salt
Follow instructions on package for cooking spinach in the microwave. While spinach is cooking, cut chicken into bite-size pieces. Throw it in a bowl along with garlic, basil, salt, and pepper. Once spinach is done, toss it into a strainer and press it with the back of a spoon to get most of the water out of it. Heat butter and oil in large skillet on medium high heat just until butter melts, then add chicken and mushrooms. Once chicken is done all the way through (6-8 minutes), stir in spinach and alfredo sauce. Once it starts bubbling, it's done!
Serving Size: I think it's about 6 1 to 1 1/2 cup servings, 1/6th of total is 5.5g net carbs
Number of Servings: 6
Recipe submitted by SparkPeople user CAEYLA.
Serving Size: I think it's about 6 1 to 1 1/2 cup servings, 1/6th of total is 5.5g net carbs
Number of Servings: 6
Recipe submitted by SparkPeople user CAEYLA.
Nutritional Info Amount Per Serving
- Calories: 280.8
- Total Fat: 19.9 g
- Cholesterol: 113.0 mg
- Sodium: 661.9 mg
- Total Carbs: 7.2 g
- Dietary Fiber: 1.7 g
- Protein: 18.0 g
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