Low Carb Linguini Alfredo With Chicken Or Without Recipes

DAIRY-FREE CHICKEN FETTUCCINE ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
• Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
• Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
• Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
• Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
• Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
• Enjoy!

"LOW CARB" LINGUINI ALFREDO WITH CHICKEN (OR WITHOUT )

Steps:

• 1. Grill chicken or saute on stove until fully cooked and cut into strips.
• 2. While chicken is cooking, cook pasta according to directions on package.
• 3. While draining pasta in collander, put the hot pot back on stove and put the stick of butter in to begin melting.
• 4. Put drained pasta back into hot pot over the melting butter and pour cream (I use about 12 oz, but you can add more or less to determine thickness of sauce), parmesan cheese, garlic powder, pepper, and parsley flakes.
• 5. Mix well and add more cream or parm cheese to adjust the sauce to your desired thickness.
• 6. Put grilled chicken strips on top of pasta and serve!

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.

HEALTHY AND CREAMY CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Season the chicken thighs with ¼ teaspoon of salt, ¼ teaspoon of pepper, onion powder, garlic powder, and ¼ teaspoon of thyme. Let them sit for 15 minutes.
• Bring 4 quarts of water to a rolling boil. Add pasta and stir occasionally. Boil until al dente (8-10 minutes) and drain immediately.
• Sear the chicken thighs in 1 tablespoon of olive oil in a large pot over low heat for about 12 - 15 minutes until they're golden brown. Remove the chicken from the pot and slice it into strips.
• Stir-fry the mushrooms with ½ tablespoon of olive oil. Once the mushrooms are cooked, transfer them into a small bowl.
• Add butter to the same pot, then saute onion and garlic for 3 minutes. Add in flour, chicken broth, milk, and heavy cream. Season the mixture with the remaining salt, , thyme, pepper, nutmeg, and Italian seasoning. Then bring to a boil.
• Add the pasta and mushrooms and reduce to a simmer for an extra 2-3 minutes.
• Stir in the parmesan cheese and parsley to the pot. Stir so it combines into the mixture. Add chicken to the pot.
• Serve. Garnish with fresh parsley and pepper if desired.