Friday, November 6, 2015

Perfect Autumn Food: Chicken & Mushroom Alfredo

I have found so much inspiration from other people's low-carb and health journeys on Instagram these last several months and truly love the little community I have found. It is so incredibly motivating and encouraging to see other people making healthy choices and fighting the same fight and I love learning from others who are doing what I'm trying to do: live a healthier life. 

From sharing recipes to encouraging each other on bad days, it's been so rejuvenating for me to scroll through and feel like it's really not just my husband and I over here tossing our toaster in the pantry and saying no to the bread basket all. the. time. More than that, though, I can't tell you how many times I've made and/or shared a recipe these last several months that was introduced to me by someone else and how many fun, delicious things I've been introduced to that I had no idea even existed. Low-carb'ers are probably the most creative bunch on the planet in the realm of substituting ingredients but keeping it delicious. I'm telling you, these are my people! And they know good food. Good food that doesn't make the scale go up, at that. So many meals I've cooked up in the kitchen have come from something I saw on my Instagram feed- some amazing ingredient I'd never thought to use or some dish I never knew a low-carb version of it existed.  For starters: Chicken & Mushroom Alfredo. 

I found this recipe a few weeks ago from Kristen's blog, "Low Carb Kristen", and after seeing hundreds of people make it and post their own pictures, I knew it had to be good. And it is. Y'all, pump the brakes! There's a new "pasta" dish in town and I am in LOVE. I did make some changes to it and I have some suggestions for you if you're going to make it soon. Which you absolutely should because it's a showstopper if you've been craving a hearty, creamy pasta dish but can't afford to go off the wagon on the carb count. This one is tried and tested and husband approved! We went nuts for it & you will too.

Chicken & Mushroom Alfredo 

2 cups rotisserie chicken diced (Can be omitted. I found the chicken soaked up every last bit of the sauce and made it extremely thick)
7-8 large button mushrooms sliced into thin pieces
1/2 large onion diced onion 
3/4 cup heavy cream (we tend to like lots of sauce, so add or subtract until you get your desired consistency)
4 cloves of garlic
3 tbs butter
Parmesan cheese depending on liking 
2 tbs. Olive Oil to cook mushrooms/onions in
Basil (I used parsley because I had it on hand & it was perfect)

1. On medium heat, cook sliced mushroom and onions until tender/brown in olive oil
2. Once browned, place butter in pan and stir to combine
3. Add salt, pepper and basil. Stir again.
4. Add chicken and garlic, cook until chicken is warm and garlic is brown/done.
4. Add heavy cream and stir until cream bubbles
5. Add Parmesan cheese and stir until sauce becomes thick. If sauce is still thin, add additional cheese.

Super easy to prep for this dish on busy nights

Adding the butter to the pan of sauteed mushrooms and onion. Note: let the onions get more brown than I did. Another note: is there anything more glorious than the sound of sizzling butter in a pan? 

Add the chicken and garlic to the butter, mushroom and onion mixture and let it heat up and the flavors meld

 Add the cream, Parmesan and basil or parsley to the mix and you've got one delicious, thick and creamy alfredo sauce. But see how the chicken soaked up ALL of the sauce? I recommend going very light on the chicken if you like your sauce on the thinner side. It was, however, still delectable. 

I put the sauce on top of a bed of roasted spaghetti squash and good grief, it was out of this world. I also added a dash of Lawry's season salt out of habit. I grew up with it sprinkled on top of my mom's (amazing) white pasta sauce and it just reminds me of home. So leave it out or add it, it's superb either way.

I've also seen some variations where it's just in a bowl with no noodles.. but that's not my style. And as my husband was eating (and loving) it, he mentioned how great he thought it'd be over cauliflower rice and chicken breasts and baked in the oven until it's all hot and bubbly.. I think he's on to something with that one! 

So, if you find yourself this weekend with mushrooms, onions, chicken and cream on hand- make this recipe and enjoy every last bite! 

Meanwhile, I'll be finding myself in Colorado for the weekend visiting family and celebrating my adorable, perfect nephew's second birthday. Have a wonderful weekend! 

And if you make this recipe, share it, post it, or let me know what you think of it! I love hearing from you guys.

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