Grilled Chicken Alfredo

Recipe By: CookingIntoKetosis

image from cookingintoketosis

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Servings: 6 | Calories: 703 | Net Carbs: 6g

Ingredients

• 1 1/2 lbs chicken breast

• 2 bags tofu shirataki fettuccine noodles*

• 1 c asparagus, chopped into 1/2 inch pieces

• 1 tbsp. butter

• 6 cloves garlic, minced

• 1 1/2 c heavy whipping cream

• 1/2 c parmesan cheese, grated

• 1/4 tsp pink sea salt

• 1/4 tsp ground black pepper

• 2 tbsp olive oil

Instructions

1. Using a medium saucepan, heat olive oil over medium heat

2. Add the chicken and cook for about 8 minutes on each side or until cooked through

3. Remove the chicken from the pan and cut into 1 inch pieces; set aside

4. Using the same pan, cook the asparagus until slightly tender and set aside with the chicken

5. In a separate pan, melt the butter and add garlic; cooking about 1 minute

6. Add in the heavy cream and bring it to a simmer. Let the heavy cream simmer for about 5 minutes or until it thickens

7. Reduce the heat to low, and add in the grated parmesan slowly while continuously whisking

8. Once the parmesan is blended and the sauce is smooth, add in the salt, pepper, chicken and asparagus

9. While letting the chicken warm in the sauce, bring a medium pot of water to a boil

10. Add the fettuccine noodles into the boiling water and cook for 2 minutes

11. Drain the noodles and add them to the pan with your chicken, asparagus and sauce

12. Stir together and enjoy!

*Notes

Before cooking your shirataki noodles, make sure you rinse them for 2-3 minutes under cold water.