The acrid smell of smoke filled the air and I whirled around from my place at the kitchen sink to stare in shock as flames began to consume the small cutting board I had laid on the stove. As the flames leaped higher, my brain quickly ran through why in the world that burner was turned on…hadn’t I turned the BACK burner on?! Apparently not. Thinking quickly, I grabbed the fire extinguisher and gave a pull on the release trigger…and…nothing happened. Dear me, I was about to burn our house down in an effort to get this Low Carb Chicken Alfredo on the dinner table!
I made another pass at the fire extinguisher, this time succeeding in releasing from it a great puff of powdery white that quickly consumed the fire, the stove, and everything on my kitchen counters. “Well, so much for dinner” I thought to myself as I tried to get my nerves under control. At least I happened to have everything in my fridge to start a fresh. Not to be deterred by something so trivial as a burning [electric] stove (Ha!) I dusted myself off, cleaned up the kitchen, and started again. While it may have been born in the fire (quite literally) this Low Carb Chicken Alfredo is absolutely worth trying – just don’t set your cutting board on fire while prepping the veggies!
I started out by slicing two thawed, boneless, skinless, chicken breasts into thin strips. Once the chicken is cut, place it in a large, deep skillet with 3 tablespoons of butter and 1 tablespoon of fresh minced garlic. I’ll stop right here and let ya’ll in on a little secret – I have always hated the look, feel, and smell of raw chicken. When I was a child, my mother bought whole chickens and cut them up for different meals. Mom would always have to hide the raw chicken before I came home from school because she knew if I saw it I wouldn’t be able to eat dinner that night. As an adult, I’ve finally got to the point that I can see and touch it and still eat the chicken after it’s cooked, but just barely.
Once your chicken is cooking in the butter and minced garlic, add in 1 teaspoon of dried basil flakes, 1 teaspoon of dried parsley flakes, and 1/2 teaspoon of ground black pepper. Give your chicken, butter, garlic, seasoning mixture a good stir and cook the chicken on medium/medium high heat until cooked through (about 10-15 minutes).
Now that our chicken is bubbling along merrily in all of the wonderful seasonings we’ve added, let’s get started on our yellow squash. If you have a garden or you’ve been visiting the Farmer’s Market, then you know this is prime season for squash and zucchini. Growing up in rural Green Country, we always had a large garden and two vegetables we always planted a lot of were yellow squash and zucchini; we also always ended up having more of these two veggies than we could ever eat! Cue all of the recipes involving squash and zucchini that my Mom could find. We ate squash and zucchini until they were running out of our ears! If you’ve got more squash than you know what to do with, grab one large, yellow squash, rinse the dirt off, remove and discard both ends, then cut the squash into rounds.
Grab your freshly cut squash medallions and toss then in the skillet along with 1 cup of frozen spinach. Place a lid on your skillet and let the veggies continue to cook on medium/medium high heat while you move on to prepping the mushrooms.
Now for the mushrooms, one of my very favorite things to cook with. I have always loved mushrooms, portabella mushrooms being my favorite because of their rich, hearty flavor and almost meaty texture. My husband, on the other hand, can’t stand to even look at a mushroom; I guess just knowing that it is a fungus (although a completely edible and even healthy one) just willies him out. If you don’t like mushrooms, you can omit these for…you guess it, two small to medium sized zucchini squash cut into rounds. Zucchini squash is actually a great vegetable to add to this Low Carb Chicken Alfredo along with the mushrooms, spinach, and yellow squash if you have room for it in your skillet. I happened to run out of room in my skillet before I could get to the zucchini but if you’ve got a bigger skillet, go ahead and throw it in, and while you’re at it you could even add some halved grape tomatoes for a wonderful tomato-y flavor.
For the Portabella mushrooms you can either use pre-chopped mushrooms or buy two large, whole, Portabella mushrooms like I did. Whether you use pre-sliced or whole mushrooms, be sure to rinse them under cool water and lightly scrub them with your hands to remove any dirt that may still be hanging on. Once the mushrooms are rinsed and cleaned, (if you’re using whole mushrooms) chop them into bite sized pieces.
Add the mushrooms into the large skillet along with the squash, spinach, butter, and seasonings and stir well.
Okay, now we’re going to add in the key ingredient, 22 ounces of Alfredo sauce. I could’ve made my own homemade Alfredo sauce, and if you would like to do that feel free, but to save time and effort on my part, I chose to use a store bought brand that was sugar free and low on carbohydrates. Be sure to read the labels if you’re buying an Alfredo sauce that is already prepared because some brands like to add hidden sugars that will make this recipe not so low carb friendly.
Stir the Alfredo sauce in with the chicken, mushrooms, squash, and spinach and then turn the heat down to medium low and allow the sauce to simmer with the chicken and vegetables for about 5 minutes. Make sure your vegetables are fork tender and cooked through before removing your skillet from the heat. Once the veggies are tender, your Low Carb Chicken Alfredo will be ready to serve!
If you’re in a rush, this Low Carb Chicken Alfredo can be a complete meal with all of the veggies in this dish, however, if you want to be a little fancier, I would suggest serving this with a wonderful, fresh, side salad. If you’re not eating low carb, you could serve this over cooked Angel Hair, Fettuccine, or Linguine pasta or you could even serve it over cooked spaghetti squash for a low carb “pasta” option.
As always, thank you for stopping by my little kitchen to cook with me today! I appreciate you all, my readers, for coming by, chatting with me, and cooking my recipes. You all are the best!
Low Carb Chicken Alfredo
A blend of savory chicken, tender vegetables, and creamy Alfredo Sauce.
- 2 boneless skinless chicken breasts thawed and cut into thin strips
- 1 large yellow squash cut into rounds
- 1 cup frozen chopped spinach
- 2 Portabello mushrooms chopped
- 1 tsp fresh minced garlic
- 3 tbsp butter
- 22 oz Alfredo Sauce
- 1 tsp dried basil flakes
- 1 tsp dried parsley flakes
- 1/2 tsp ground black pepper
- Shredded Parmesan Cheese garnish
Place the butter, garlic, basil, parsley, black pepper, and chicken in a large, nonstick skillet and cook on medium heat until the chicken is cooked through.
Rinse the squash and mushrooms under cool water, removing any dirt.
Remove and discard both ends of the squash, then cut it into thin rounds.
Chop the mushroom into bite sized pieces.
Add the frozen spinach, squash, and mushrooms, to your skillet with the chicken and seasonings and stir well.
Pour the Alfredo sauce over the contents in the skillet and stir well.
Place a lid on the skillet and continue cooking on medium/medium high heat until the veggies are cooked through and tender (about 10-15 minutes),
Remove from heat and serve with freshly grated Parmesan cheese sprinkled over the dish. Enjoy!
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