|Servings||Prep Time||Cook Time|
|4||0 mins||0 mins|
|1.||Coarsely 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.||Add 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.||Toss over medium heat until artichokes and onions begin to brown slightly. Pour onions, mushrooms, and artichokes into baking dish and set aside.|
|4.||Cut chicken breast into large dices. Add more olive oil if necessary and sauté over medium heat until browned.|
|5.||Deglaze pan with white wine, then simmer off the liquid. Add to baking dish.|
|6.||Add cream and cheese to baking dish and mix ingredients well.|
|7.||Place 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.||Serve with "riced" cauliflower or low-carb pasta.|
There are 355 calories in 1 serving of Artichoke Chicken Alfredo.
Calorie split: 61% fat, 20% carbs, 20% protein.
|Serving Size||1 serving|
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