This is a quick dinner that really satisfies! It is also a GREAT way to use up a little leftover cooked chicken or turkey meat. It’s rich, creamy and delicious! Suitable for all phases of Atkins, Keto diets and even Primal folks can enjoy this occasionally, too. Use coconut milk in lieu of cream for Paleo. You can also leave the chicken breasts in 4 serving size pieces if you prefer. Omit the wine if you are still on Atkins Induction.
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2 c. chicken breast (1 large, raw), cut in bite-size pieces or 4 equal “filets” (or cooked diced chicken)
1 oz. onion, raw, chopped (white or green, I used green)
2 T. butter
4 pieces sun-dried tomatoes in oil, drained, chopped
3/4 c. heavy cream
¼ c. water
¼ white wine (omit on Induction)
½ c. parsley, chopped
Dash each salt and black pepper
1 zucchini, cut into noodles (I use a Spiralizer)
1 carrot, peeled and cut into noodles (or 1 more zucchini)
DIRECTIONS: Cut zucchini and carrot into “noodles”, steam a few minutes in a non-stick skillet with a dab of oil. Set in a microwave to keep warm or over a warm, off burner on your stove. On another burner, melt the butter and saute the cut up or filets of chicken until lightly browned on all sides. If using cooked chicken, don’t saute it too much. Add the onion, sun-dried tomatoes and saute with the chicken until soft and tender. Add the parsley, cream, water and wine and simmer until it all begins to thicken. Use a dusting of your favorite thickener if it seems watery to you.
Make sure “noodles” are still hot and plate 1/4 of them on each plate. Top each with 1/4 of the chicken mixture and serve at once. This pairs well with a nice salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
28 g fat
6.45 g carbs, 1.45 g fiber, 5.0 g NET CARBS
22 g protein
351 mg sodium