Chicken & Broccoli Alfredo

A few years back I experimented with low carb dieting and then shifted into macro cycling, and I used my wonderful, patient husband as my guinea pig through it all - taking his measurements, going through the carb flu with him, and whatever else I made him do with these diets.

He married me, this is just part of the deal 😉

I have since departed from a very low carb diet, but this recipe in particular was a keeper! I've kept this recipe around but not the diets I had to track and obsess about.

It's great for a gluten-free option and a yummy way to enjoy broccoli, smothered in a buttery cream sauce and bacon.

Pasta-less Chicken & Broccoli Alfredo

Serves 4

Calories: 259, Protein: 26g, Fat: 13g, Carbs: 10g

Ingredients

1 Tbsp avocado oil

1 head broccoli, cut into bite-sized florets

3-4 strips of bacon, diced

1 cup precooked shredded or diced chicken*

1/4 cup heavy cream

1/4 cup milk

1 Tbsp corn starch

1/4 cup Parmesan cheese

1/4 tsp garlic powder

Salt and pepper to taste

Directions

1) Heat a large skillet over medium-high heat. Add chopped bacon to the pan and cook bacon until brown. Scoop out cooked bacon onto a paper towel-lined plate. Pour out excess bacon grease into a jar or container (you can save the bacon grease for cooking later on if you'd like).

2) Add broccoli florets and cook until broccoli turns a bright green color.

3) Add back in the bacon and precooked chicken.

4) In a liquid measuring cup measure the cream and milk plus 1/4 cup water. Stir in corn starch until dissolved.

5) Pour into the pan the cream mixture followed by the Parmesan cheese, garlic powder, salt and pepper.

6) Bring to a simmer and cook about 5-10 minutes until the sauce thickens slightly.

Enjoy!

*Note: Cook chicken breasts quickly with the help of an Instant Pot. Add 2 chicken breasts and one cup of water to the pot. Set to Manual for 20 minutes, allow to naturally release. Dice chicken once cooked for this recipe.