This Italian recipe is filled with ripe tomatoes and Parmesan cheese. A classic Italian plate without all the carbs!
The keto Chicken Parmesan cheese is simmered in the chicken skillet to encase this dish in a luxurious richness. It is then stirred with baby spinach until the spinach is just temperate. The cabbage is fried in butter until it is just soft and this makes the ideal under-pairing to the cheesy Italian chicken Parmesan.
Table des matières
Keto Chicken Parmesan with Cabbage Pasta
INGREDIENTS
Chicken Parmesan:
- 2 tablespoon butter, for frying
- 24 ounce boneless, skinless chicken breasts, sliced
- 1 ounce sun-dried tomatoes, chopped
- 8 ounce cherry tomatoes, diced
- 3 teaspoon fresh garlic, chopped
- 1 1/2 cup heavy whipping cream
- 4 ounce Parmesan cheese, shredded
- 4 ounce baby spinach
- Salt and pepper to taste
- Cabbage Pasta:
- 3 tablespoon butter, for frying
- 16 ounce green cabbage, shredded
- Salt and pepper to taste
INSTRUCTIONS
First measure out and prepare all the ingredients.
Then On medium to high heat, melt the butter in a pan and fry the chicken slices until cooked. Season to flavor.
After Add the sun-dried tomatoes, cherry tomatoes, and garlic to the pan and stir until well combined. Sautés for 1-2 minutes.
Then add the heavy cream and let it simmer for 4-6 minutes, or until it has thickened some.
After Add the shredded Parmesan cheese, stir together, and let simmer for another ten -10- minutes.
Finally, add the spinach to the pan and stir well. Once the spinach starts to wilt, remove the pan from heat and set aside.
Notes
This makes a total of 6 servings of Keto Chicken Parmesan with Cabbage Pasta. Each serving comes out to be 600 calories, 40.9g fat, 8.7g net carbs, and 46.8g protein.
