Makes 2 servings
1 skinless about 8 ounces, boneless chicken breast
2 teaspoons Creole seasoning Tony Chachere's
3 tablespoons oil
6 ounces Asparagus washed, cut in bite sized pieces, and steamed until tender
2/3 cup Alfredo Sauce can use less for taste
1/4 cup Parmesan grated
2 tablespoons Italian parsley chopped
Slice the chicken breast on the diagonal into 1/2 inch thick slices.
Place in a bowl.
Sprinkle the seasoning over the top and mix until the chicken is evenly covered with the seasoning.
If possible cover and put in the refrigerator for several hours. If not - proceed with recipe.
Heat the oil until it is shimmering.
Add the chicken and saute until it is cooked through.
Pour off any remaining oil.
Gently stir in the asparagus.
Pour the warm sauce over the top and stir gently to cover the chicken and asparagus.
Serve topped with Italian parsley and grated Parmesan
You can substitute broccoli or any vegetable you like for the asparagus in this recipe. Just adjust the carbs. The nutrition information was figured with 2/3 cup of Alfredo sauce.. that may be more than you want.
Serving size: 1 portion
Net carbs: 4.6g