I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!) It came out awesome with a half-hour’s worth of work, including prep.
By itself it’s very keto-friendly, but it screams to be served with a pasta side.
- 2 pounds boneless skinless chicken breasts, thinly sliced
- Olive oil
- 2 cups heavy cream
- 1 cup chicken broth
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 cup Parmesan cheese
- 2 cups spinach, chopped
- 1 cup sun-dried tomatoes, chopped
We made this in a 14″ cast-iron skillet, which was the perfect size.
- In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
- Set the chicken aside on a plate, wipe down excess oil from the skillet.
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
- Whisk or stir over medium high heat until it starts to thicken. Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
- Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
- Add the chicken back to the pan and simmer for a couple of minutes.
Pairs very well with rotini or egg noodles.
You’ll need a pretty big pan with high sides for this recipe. A 14″ cast iron pan is good.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
- Sesame oil
- 1 pound of ground Chicken or Pork
- 1 small or 1/2 medium white onion, chopped
- 3 cloves of garlic, minced
- 1/2 teaspoon fresh ginger
- 1 bag (14 oz) dry slaw mix
- 3 tablespoons soy sauce (reduced sodium is fine)
- 1 tablespoon rice wine vinegar
- Salt and pepper to taste
- Sesame seeds (optional)
- Heat a tablespoon of sesame oil in a large skillet over medium-high heat. Add in the meat and onions.
- When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger. Cook for a few more minutes, stirring on occasion.
- Dump in soy sauce, rice wine vinegar, and slaw. Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
Season with salt and pepper to taste, and sprinkle with sesame seeds.
Adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl