Hugely popular classic dish and now I know why.  This was my first time trying this classic recipe – very tasty!  I took two large boneless chicken breasts and sliced them in half to make 4 thinner pieces.  This was perfect and the four pieces fit my frying pan perfectly.

2 large boneless chicken breasts
2 tbsp oil (30 mL)
1 tbsp minced garlic (15 mL)
1 cup chicken broth (250 mL)
1/2 cup heavy cream (125 mL)
1/2 cup grated Parmesan cheese (125 mL)
4 oz cream cheese (125 g)
1 cup chopped spinach, from frozen (250 mL)
3/4 cup sun-dried tomatoes, sliced (175 mL)
  (to reduce carbs, you can use less!)

Slice chicken breasts in half (as if you were going to butterfly them, but keep on cutting right through).  In large pan in olive oil, cook chicken breasts 3 to 5 minutes on each side until browned.  Set aside. 

Add garlic; cook 1 minute.  Add chicken broth, heavy cream, Parmesan cheese and cream cheese.  Whisk the sauce over medium heat until thickened.  Add spinach and tomatoes. Cook 2 minutes.  Add seared chicken and coat with the sauce.  Simmer until chicken is fully cooked.  Serve on your favorite substitute for pasta.

Yield:  4 servings
1 serving
410.6 calories
25.7 g protein
30.5 g fat
0.4 g fiber
9.1 g net carbs 

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