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Low Carb Italian Chicken

Low Carb Italian Chicken

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Low carb Italian Chicken is low Carb, gluten free and delicious on its own or serve over low carb pasta, zoodles or cauliflower rice.

Our family has enjoyed Low Carb Italian Chicken for many years. The bite sized pieces of chicken cook up nice and quickly so it makes getting dinner on the table easy.

Using jarred sauce makes it very simple. Rao’s is a favorite low carb store bought sauce. I also often use my homemade low carb Freezer Spaghetti or Pizza Sauce. When it is ready to go in the freezer, it is even easier than store bought!

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! 

Low Carb Italian Chicken would also be delicious served over Palmini Linguini, zoodles or even cauliflower rice. 

 

Low Carb Italian chicken

ingredients

Ingredients:

 2 pounds chicken breasts

1 large bell pepper

1 onion

1 Tbsp minced garlic cloves

2 Tbsp. extra virgin olive oil

Salt and pepper to taste

 

2 (4 oz) cans mushrooms, drained

2 ½ cups your choice of pasta sauce

 

1 cup shredded mozzarella cheese; or more—to taste

 

 

Directions:

If serving with low carb pasta, zoodles or cauliflower rice; cook according to directions.

cooking pasta

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 and sauce and heat through. 

Pour over low carb pasta, etc. if desired or serve.

serve

Sprinkle with cheese.

low carb italian chicken

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Low Carb Italian Chicken

Low Carb Italian Chicken

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Low carb Italian Chicken is low Carb, gluten free and delicious on its own or serve over low carb pasta, zoodles or cauliflower rice.

Ingredients

  • 2 pounds chicken breasts
  • 1 large bell pepper
  • 1 onion
  • 1 Tbsp minced garlic cloves
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper to taste
  • 2 (4 oz) cans mushrooms, drained
  • 2 ½ cups pasta sauce
  • 1 cup shredded mozzarella cheese; or more—to taste

Instructions

    1. If using low carb pasta, zoodles, or cauliflower rice, cook according to directions.
    2. Cut chicken into bite sized pieces and cook chicken, peppers, onions and garlic in oil until done. Add salt and pepper to taste.
    3. Add the mushroom and sauce and heat through.
    4. Pour over low carb pasta, etc if desired or serve.
    5. Sprinkle with cheese.

Notes

MyProductiveBackyard.com

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 302Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 105mgSodium 556mgCarbohydrates 10gNet Carbohydrates 8gFiber 2gSugar 5gProtein 39g

This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.

  

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Suzanne Lanoue

Friday 3rd of April 2020

Thanks!

Suzanne Lanoue

Wednesday 19th of February 2020

Your directions say to add tomatoes, but there are no tomatoes listed in the ingredients....???

How hot should the oil be, before you add the chicken? How long to cook it?

If I cook the spaghetti ahead of time, won't it be too cold by the time the chicken cooks? Or should I try to keep it warm?

Thanks,

Joy

Friday 3rd of April 2020

Hi Susanne, I'm sorry a few things weren't clear.

I had tomatoes in the original ingredients and took them out but forgot to take them out of the directions. That is fixed; thanks for pointing it out; sorry.

Just let the oil heat a little bit. It doesn't need long at all and doesn't have to be exact. Just give it a minute or so and add the chicken. And the chicken won't be an exact amount of time either so I didn't put an exact time. It will depend on how big the pieces are cut. Cook it until it is cooked through; no pink at all.

No, don't cook the spaghetti ahead of time. Cook it while you are cooking the chicken and vegetables so they are ready about the same time. You want it all hot together. :)

I hope you enjoy! :)

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