Artichoke Chicken Alfredo

Ingredients

• 4 oz creamNutrition
• 3 oz parmesan cheeseNutrition
• 2 tbsps extra virgin olive oilNutrition
• 2 packages artichokesNutrition
• 2 cloves garlicNutrition
• 1 unit chicken breastNutrition
• 2 cups pieces or slices mushroomsNutrition
• 1 cup chopped onionNutrition
• 4 fl oz white wineNutrition

Directions

1. 1Coarsely chop onions and slice mushrooms. Sauté in olive oil until onions become translucent. Crush garlic and stir into pan. Cook for a few minutes, until garlic begins to brown.
2. 2Add in frozen tender artichoke quarters and toss. Sauté until liquid is absorbed. Add in white wine and simmer until liquid is once again absorbed.
3. 3Toss over medium heat until artichokes and onions begin to brown slightly. Pour onions, mushrooms, and artichokes into baking dish and set aside.
4. 4Cut chicken breast into large dices. Add more olive oil if necessary and sauté over medium heat until browned.
5. 5Deglaze pan with white wine, then simmer off the liquid. Add to baking dish.
6. 6Add cream and cheese to baking dish and mix ingredients well.
7. 7Place baking dish into preheated 350 °F (175 °C) oven and bake, uncovered, for approximately 40 minutes. Sauce should become bubbly and top should begin to brown.
8. 8Serve with "riced" cauliflower or low-carb pasta.

Nutrition per serving

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