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creamy keto chicken alfredo recipe

I'm in that slump. The one where there aren't a whole lot of paid holidays on the horizon, the weather has been crappy and I'm just all around feeling poopy. The answer? Keto Alfredo over spinach. SOOOOO GOOOD! Guaranteed to bring me out of any funk.

It came to me in a dream... or rather a day dream about what to cook for dinner. I've been trying to lean out, so I didn't want to undo all the gym time, but I wanted something comforting.

This delicious bowl of creamy chicken and crisp spinach totally hit the spot. Plus... it was SUPER easy to throw together after work. The boy had his over GF noodles.

creamy keto chicken alfredo

2 T butter

4 oz organic cream cheese, cubed

1 1/2 cups organic heavy cream

6 oz freshly grated parmesan

1/2 tsp garlic powder

1/2 tsp onion powder

10-12 grinds nutmeg (remember: pre-ground nutmeg is NEVER OK!)

~1/2 tsp salt

pepper to taste

1 lb cooked chicken, shredded

1/2 bell pepper, sliced, optional

  1. Melt butter in a large skillet over medium heat.

  2. Add cream cheese and allow to melt.

  3. When evenly combined with butter, add remaining ingredients, stirring after each.

  4. Immediately add chicken, stir to coat and heat until warmed through, taking care to not boil or your sauce will break.

  5. Serve over spinach, spaghetti squash, GF noodles or whatever you're feeling.

  6. Garnish with peppers, if using, and a few grinds of fresh, cracked pepper.


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