Low carb Italian Chicken is low Carb, gluten free and delicious on its own or add pasta for those that want it.
Our family has enjoyed Low Carb Italian Chicken for many years. Using jarred sauce makes it very easy. My big Presto electric skillet makes it even easier with plenty of room to cook and ease of washing. I make the chicken and sauce with pasta on the side for those who aren’t low carb. It is delicious even without the pasta. When I add mozzarella or parmesan cheese, I do not even miss the pasta. Really, I don’t!
To print Low Carb Italian Chicken, click HERE.
3 chicken breasts/about 2 pounds
1 large colored pepper
1-2 Tbsp minced garlic cloves
2 Tbsp. extra virgin olive oil
Salt and pepper to taste
2 small (4 oz) cans mushrooms, drained
2 ½ cups Ragu or your choice of pasta sauce
1 cup shredded mozzarella cheese; or more—to taste
16 oz box of penne pasta, spirals or any large pasta; optional
If using pasta, cook according to directions.
Cut chicken into bite sized pieces and cook chicken, peppers, onions and garlic in oil until done. Add salt and pepper to taste.
Add the mushrooms, tomatoes and sauce and heat through.
Pour over pasta if desired or serve.
Sprinkle with cheese.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.