Low Carb Chicken with Roasted Red Pepper Sauce

Here I go again looking for new recipes to spruce up my chicken. I think you will be very impressed with this creamy, flavorful Low Carb Chicken with Roasted Red Pepper Sauce. This is one of the easiest and fasted sauce I have ever made. Just grab your food processor, (I use a Ninja Professional 1500 watt) throw in all the ingredients mix till smooth, add to your chicken and cream in the pan and wallah! there you have your Low Carb Chicken with Roasted Red Pepper Sauce.

In the video I introduced you to a low cal NOODLE: nuPasta, it is a great substitute for the regular pasta noodles. They are sold in Metro, IGA and other stores. Here is a link to find them in your city: https://www.nupasta.com/store-locator/

So lets get started and I will show you how to make it!

9 chicken fillets ( you could cook a lot more, there is enough sauce if you double your chicken)

1 tablespoon butter

1 jar 500 ml, (17.6 fl oz) roasted red pepper

2 teaspoons Italian seasoning, divided in half

4 tablespoons avocado or olive oil

3 teaspoons finely chopped garlic

½ teaspoon salt

¼ teaspoon black pepper

1 cup heavy cream

crumbled feta cheese (optional)

INSTRUCTIONS

Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse till smooth.

Melt butter in large skillet. Season chicken with 1 teaspoon Italian seasoning. Cook chicken over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside.

Move the chicken pieces to one side of skillet

Pour red pepper mixture and heavy cream into the pan and stir over medium heat gradually mixing the chicken in the sauce. I just wanted to use one pan to save dishes. Cook until sauce thickens.

Garnish with crumbled feta cheese and fresh basil and serve.

Serving: 8

Yield:4 net carb

Stay Healthy and Live Well!

Gayle