Chicken and Roasted Peppers in Parmesan Spinach Cream Sauce
Stacey Hawkins
4
5 minutes
20 minutes
264
Main Dish
This luscious, creamy recipe is a low carb favorite!
Made from simple ingredients combined with sweet red bell pepper, zesty garlic and spice from our Lit Garlic seasoning and rounded out with a creamy, rich Parmesan cheese sauce, you'll be licking the plate!
Optavia recipe friendly, Wegovy recipe or Ozempic diet recipe approved and low carb / paleo recipe compliant.
Happy Cooking!
Stacey
Ingredients
2 tsp Stacey Hawkins Roasted Garlic Oil
24 ounces chicken breast, boneless, skinless and excess fat removed
½ tsp Stacey Hawkins Dash of Desperation Seasoning
1 C roasted red peppers packed in water, sliced
8 T light cream cheese (½ of an 8oz block) cut into cubes
⅓ C unsweetened almond milk
1 T Stacey Hawkins Lit Garlic Seasoning
⅓ c chicken stock
8 oz package baby spinach leaves
2 T freshly grated Parmesan cheese
Directions
Cut chicken into 1” chunks. Add oil into a large skillet and heat over medium high heat.
Add chicken to skillet, season with Dash of Desperation Seasoning and sauté for 4-5 minutes until slightly browned.
Add the roasted peppers to the skillet and stir. Add the cream cheese and milk and stir to blend (the cream cheese will eventually all melt, don’t worry!). Sprinkle with Lit Garlic Seasoning and stir to combine.
Add chicken stock and bring to a boil. Reduce heat to simmer and let the chicken mixture cook until the sauce is reduced by half and coats a spoon. Keep stirring to melt the cream cheese.
Turn off the heat, fold in the spinach to the cheese sauce and divide among 4 plates. Sprinkle with grated cheese and serve hot.
