Hope you all are enjoying this Monday so far 🙂 I’ve got a quick and fabulous recipe that won’t kill your waistline or your blood sugar! For being thrown together in less than an hour this dish is great for using up any leftover chicken you have from a previous meal.
Creamy Chicken and Mushroom Alfredo
10 large mushrooms, washed and sliced
1 large onion, chopped
2 celery stalks, diced
2 garlic cloves, minced
1 stick butter
2 Tblsp olive oil
8 ounces leftover grilled chicken, chopped
3 cups heavy cream
4 ounces cream cheese
1 cup parmesan cheese
1/8 cup flour
Salt and Pepper to taste
In medium soup pot melt butter in olive oil and saute mushrooms, onions, celery, and garlic till completely cooked through. Add chopped grilled chicken. Pour in heavy cream and add cream cheese. Whisk to help break down the cream cheese, then whisk in parmesan cheese and flour. Cook till thickened, season with salt and pepper and serve over favorite pasta.
This alfredo sauce is thick, creamy and low carb friendly(but not for induction). For 1/8th of a serving this dish has:
Dietary Fiber: 1
Net Carbs: 7.7 or 8 even
I served this over Dreamfields Angel Hair Pasta @5 net carbs per serving for a total of 13 net carbs combined. The carbs in this dish are drastically less than those I’ve Binged previously. Those carb counts range from 30 grams to over 80 grams. And I was shocked that one of my old favorite chicken and mushroom alfredo recipe that I used to fix has over 1000 calories per serving, therefore I can’t squabble about the 603 in this one 🙂 However, you can use half n half instead of heavy cream, less butter and cheese if you prefer. Pair this with a salad and garlic bread (use low carb with high fiber) to complete the meal.