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Artichoke Chicken Alfredo
Tender artichoke quarters pair nicely with chicken and mushrooms in a creamy Alfredo sauce.
1 <span class="measurestring" title="unit (yield from 1 lb ready-to-cook chicken)">unit</span> chicken breast
2 <span class="measurestring" title="package (9 oz)">packages</span> artichokes
2 cups pieces or slices mushrooms
1 cup chopped onion
4 oz cream
3 oz parmesan cheese
2 cloves garlic
4 fl oz white wine
2 tbsps extra virgin olive oil
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.
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.
Toss over medium heat until artichokes and onions begin to brown slightly. Pour onions, mushrooms, and artichokes into baking dish and set aside.
Cut chicken breast into large dices. Add more olive oil if necessary and sauté over medium heat until browned.
Deglaze pan with white wine, then simmer off the liquid. Add to baking dish.
Add cream and cheese to baking dish and mix ingredients well.
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.
Serve with "riced" cauliflower or low-carb pasta.
in 1 serving of Artichoke Chicken Alfredo.
, 20% carbs, 20% protein.
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