Ingredients
- 2 medium chicken breasts (sliced into thin strips)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic (minced)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red chili flakes (optional, for spice)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup fresh basil leaves (chopped)
- Salt and pepper to taste
- 2 cups zucchini noodles (zoodles) or shirataki noodles
Instructions
- Cook the Chicken:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken strips and season with salt, pepper, and Italian seasoning.
- Cook for about 5-7 minutes, until the chicken is golden brown and fully cooked. Remove from the pan and set aside.
- Prepare the Sauce:
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
- Add heavy cream, chicken broth, and grated Parmesan cheese. Stir well until the sauce is smooth.
- Bring to a gentle simmer, allowing the sauce to thicken slightly.
- Add Vegetables:
- Stir in cherry tomatoes and basil leaves. Let it simmer for 2-3 minutes.
- Combine:
- Add the cooked chicken back into the skillet and mix it with the sauce.
- Toss in the zucchini noodles (or your keto-friendly pasta alternative) and stir gently to coat everything in the creamy sauce.
- Serve:
- Garnish with extra Parmesan and fresh basil if desired.
Tips
- For extra flavor, add a splash of white wine when making the sauce.
- Feel free to use spinach or mushrooms for added veggies.
- If using shirataki noodles, rinse and sauté them before adding to the dish to remove excess moisture.
