Dinner: Artichoke Chicken Alfredo

Tender artichoke quarters pair nicely with chicken and mushrooms in a creamy Alfredo sauce.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Artichoke Chicken Alfredo

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 oz cream
3 oz parmesan cheese
2 tbsps extra virgin olive oil
1 unit chicken breast
2 packages artichokes
2 cloves garlic
2 cups pieces or slices mushrooms
1 cup chopped onion
4 fl oz white wine

Instructions

1. Coarsely chop onions and slice mushrooms. Sauté in olive oil until onions become translucent. Crush garlic and stir into pan. Cook for a few minutes, until garlic begins to brown.

2. Add in frozen tender artichoke quarters and toss. Sauté until liquid is absorbed. Add in white wine and simmer until liquid is once again absorbed.

3. Toss over medium heat until artichokes and onions begin to brown slightly. Pour onions, mushrooms, and artichokes into baking dish and set aside.

4. Cut chicken breast into large dices. Add more olive oil if necessary and sauté over medium heat until browned.

5. Deglaze pan with white wine, then simmer off the liquid. Add to baking dish.

6. Add cream and cheese to baking dish and mix ingredients well.

7. Place baking dish into preheated 350 °F (175 °C) oven and bake, uncovered, for approximately 40 minutes. Sauce should become bubbly and top should begin to brown.

8. Serve with "riced" cauliflower or low-carb pasta.

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