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Dinner: Artichoke Chicken Alfredo
Tender artichoke quarters pair nicely with chicken and mushrooms in a creamy Alfredo sauce.
This recipe includes superfoods such as:
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Get it now →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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Get it now →Nutrition Facts
Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 355 kcal | ||
| Fat 23.98 g | ||
| Carbohydrate 17.44 g | ||
| Protein 17.64 g | ||
| Iron 32 mg | ||
| Calcium 131 mg | ||
| Cholesterol 64 mg | ||
| Monounsaturated Fat 9.89 g | ||
| Polyunsaturated Fat 1.6 g | ||
| Saturated Fat 11.37 g | ||
| Sodium 448 mg | ||
| Sugar 2.68 g | ||
| Potassium 604 mg | ||
| Vitamin A 60 mcg | ||
| Vitamin C 72 mg | ||
| Fiber 5.9 g | ||
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