I love to cook — I believe we established that in an earlier post. It has been difficult to do so, but not impossible. Upon moving in, the existing electric stove worked. Kind of. The two small burners worked, the larger ones did not. The oven worked, but whatever had been burned in it years ago remained and despite my scrubbing efforts, would not budge. (I believe it may have been ancient chex mix that had hardened and fossilized.)
It wasn’t until this last trip to Missouri that my crockpot came to roost in the Alabama house. And I put it to use immediately. That particular recipe will be shared at a later date. Today I am sharing a delicious chicken alfredo dish that is keto based, rich and delicious and would be tasty served over cauliflower rice or zucchini noodles. I’m sharing it today because when I came home to wait for my new stove delivery (woot! woot!) I pulled the leftovers out of the freezer for my lunch. As I devoured it, I thought to myself, “I should really share this recipe!”
1# boneless chicken breasts, thawed and diced
2 T. Butter
2 cloves garlic, minced
1 t. Italian herbs
2 T. parsley
1 cup green onions, sliced on the diagonal, about 2″
1 cup sliced mushrooms
1 1/2 c. heavy cream
1/2 c. cream cheese
1/2 c. fresh Parmesan cheese
1 T. olive oil
1/2 t. salt
1/4 t. black pepper
Heat the olive oil in an oven safe skillet over medium-high heat. Preheat oven to 375. Add the diced chicken to the frying pan, salt and pepper, stirring until thoroughly cooked. Remove from pan. Melt the butter in the chicken drippings. Stir in the garlic, mushrooms, green onions and saute until tender, 4-5 minutes. Add the cream cheese, stirring until melted. Add the heavy cream to the pan with the parsley and Italian herbs, stirring to combine. Bring to a simmer and cook 5-6 min, stirring until the sauce starts to thicken. Return the chicken to the pan. Sprinkle with Parmsean cheese. Bake 18-20 min until golden and bubbling.
If I were a great blogger, here . . . .is where I would insert a picture of the finished product.
But being just a good blogger, here . . .is what’s left.