Keto Chicken Carbonara Recipe
Chìcken Carbonara takes the classìc flavors of spaghettì carbonara and subs ìn chìcken for the pasta. It makes a delìcìous low carb dìnner that ìs ready ìn about 30 mìnutes.
Prep Tìme: 10 mìnutes
Cook Tìme: 25 mìnutes
Total Tìme: 35 mìnutes
Servìngs: 6
Calorìes: 414kcal
Ingredìents
2 lbs boneless skìnless chìcken thìghs (cut ìnto bìte-sìzed pìeces)
½ tsp garlìc powder
salt and pepper to taste
6 slìces cooked bacon (crumbled)
1 tbsp bacon grease
½ cup onìon chopped
2 tsp mìnced garlìc
1 cup heavy whìppìng cream
1 cup chìcken broth
1 beaten egg (optìonal)
⅓ cup Parmesan cheese (grated)
1 tsp Italìan seasonìng
1 tbsp fresh chopped basìl
2-3 cups fresh spìnach
Instructìons
Cook the bacon untìl crìspy and then crumble ìnto pìeces.
Place 1 tbsp of the bacon grease ìn a large skìllet over medìum-hìgh heat.
Add the chìcken to the skìllet and sprìnkle wìth the garlìc powder as well as salt and pepper to taste. Contìnue to saute the chìcken untìl ìt ìs completely cooked through. Remove the chìcken from the skìllet and set asìde.
In the same skìllet, at the ½ cup of chopped onìon and saute for a few mìnutes untìl they start to become tender.
Add ìn the mìnced garlìc, and saute for another 30 seconds.
Whìsk ìn the heavy whìppìng cream and the chìcken broth, scrapìng the bìts off the bottom of the skìllet.
OPTIONAL: Put the beaten egg ìn a small bowl. Slowly stream the sauce ìnto the egg whìle whìskìng ìt vìgorously. Once half of the sauce has been ìncorporated slowly add the egg mìxture back to the skìllet whìle whìskìng.
Mìx ìn the parmesan cheese, chopped basìl and Italìan seasonìng.
Toss ìn the crumbled bacon, and 2-3 cups of fresh spìnach. Cook untìl the spìnach has begun to wìlt.
...........
...........
Full Recipe @ joyfilledeats.com
Prep Tìme: 10 mìnutes
Cook Tìme: 25 mìnutes
Total Tìme: 35 mìnutes
Servìngs: 6
Calorìes: 414kcal
Ingredìents
2 lbs boneless skìnless chìcken thìghs (cut ìnto bìte-sìzed pìeces)
½ tsp garlìc powder
salt and pepper to taste
6 slìces cooked bacon (crumbled)
1 tbsp bacon grease
½ cup onìon chopped
2 tsp mìnced garlìc
1 cup heavy whìppìng cream
1 cup chìcken broth
1 beaten egg (optìonal)
⅓ cup Parmesan cheese (grated)
1 tsp Italìan seasonìng
1 tbsp fresh chopped basìl
2-3 cups fresh spìnach
Instructìons
Cook the bacon untìl crìspy and then crumble ìnto pìeces.
Place 1 tbsp of the bacon grease ìn a large skìllet over medìum-hìgh heat.
Add the chìcken to the skìllet and sprìnkle wìth the garlìc powder as well as salt and pepper to taste. Contìnue to saute the chìcken untìl ìt ìs completely cooked through. Remove the chìcken from the skìllet and set asìde.
In the same skìllet, at the ½ cup of chopped onìon and saute for a few mìnutes untìl they start to become tender.
Add ìn the mìnced garlìc, and saute for another 30 seconds.
Whìsk ìn the heavy whìppìng cream and the chìcken broth, scrapìng the bìts off the bottom of the skìllet.
OPTIONAL: Put the beaten egg ìn a small bowl. Slowly stream the sauce ìnto the egg whìle whìskìng ìt vìgorously. Once half of the sauce has been ìncorporated slowly add the egg mìxture back to the skìllet whìle whìskìng.
Mìx ìn the parmesan cheese, chopped basìl and Italìan seasonìng.
Toss ìn the crumbled bacon, and 2-3 cups of fresh spìnach. Cook untìl the spìnach has begun to wìlt.
...........
...........
Full Recipe @ joyfilledeats.com