WebInstructions. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and …
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WebRemove to a plate and set aside. 3. In the same skillet, add remaining butter and cook garlic and onion for one minute, until fragrant. Add tomatoes and cook for a couple of minutes, until they break down …
WebMelinda Fawver / Shutterstock.com. Clocking in at just nine carbs and 371 calories per serving, this creamy, cheesy cauliflower soup from Real Housemoms can be made …
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WebInstructions. Coat a large pot with olive oil and place over medium heat. When the oil is hot, add the chicken and garlic. Season with salt and pepper. When the …
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WebPreheat oven to 400° Fahrenheit. Bring a large pot of water to a boil over medium high heat and cook the pasta according to directions. Make sure to reserve ½ …
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WebPlace oven rack in middle of oven, preheat oven to 450 degrees, and coat 9-inch x 13-inch baking pan with nonstick cooking spray. While oven preheats, in a pan …
WebInstructions. Season chicken with salt, pepper, paprika and onion powder. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium …
WebPreheat the oven to 400°F. Set out a large rimmed baking sheet and cover it with parchment paper. Place the chicken cutlets on the baking sheet. Use paper towels …
WebHow to make low carb spinach bake. Line a 32cm x 25cm (12.5in x 10in) baking dish with parchment paper. In a large bowl, whisk together the eggs, cottage …
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This Chicken Spinach Pasta recipe is incredibly flavorful and made with tender chicken, savory Parmesan, pasta, and aromatic sun-dried tomatoes. Ready in about 30 minutes. Cook the pasta according to package instructions. Drain and set aside. Rub the chicken with salt, pepper and Italian seasoning on both sides.
This Low-Carb Creamy Spinach Chicken Bake is made using chicken thighs and is packed with protein and flavor. It is a great low-carb meal option that can be made in just 30 minutes! To a freezer bag, add chicken, 1 tbsp (15mL) avocado oil, minced garlic, Italian seasoning, pepper, salt, paprika, and red pepper flakes.
Directions. In the same skillet, add remaining butter and cook garlic and onion for one minute, until fragrant. Add tomatoes and cook for a couple of minutes, until they break down and render some juice. Stir in chicken broth, and add spinach. Cook for one minute or two, until spinach is wilted.
Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Stir in the cooked chicken and bring to a boil. Reduce the heat, cover the skillet, and simmer until the pasta is tender, about 15 minutes. Stir in half and half and mozzarella and simmer for minute or two until warmed through and the cheese has melted.