Low-Carb Chicken Scarpariello

I often hear people say that they only eat their favorite dishes at a restaurant because they could never make them at home.

I say, not so fast.

In this day-and-age where not many restaurants are open, you don't have to resort to eating bland, boring meals at home- you can actually re-create some of your favorites right in your own kitchen!

Meet one of MY favorites, Chicken Scarpariello.


An Italian restaurant staple, Scarpariello is a harmonious combination of hot (or sweet) Italian sausage, chicken, onion, peppers and of course, garlic! 

Usually it's made with a heavy, fat-laden sauce and served with pasta, potatoes or rice. In my dish, I change it up to make it low-carb and low-fat, but equally as delicious!

In addition, I've swapped out chicken thighs for boneless, skinless breast chunks, and sliced the sausage. What does this mean? Faster cooking. By starting with smaller pieces, this dish can be whipped up in just a half hour vs. the hour that it would normally take to prep, chop and simmer it all.

Served with a cool, crispy side salad drizzled with Balsamic, Chicken Scarpariello makes for a wonderfully easy and delicious weeknight meal.

Enjoy this healthy, low-carb, low-fat Optavia friendly dish around your dinner table tonight!

Happy Cooking-

Stacey

Low-Carb Chicken Scarpariello

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes

Servings: ~4 Serving

Ingredients

  • 1 lb hot or sweet Italian style sausage (use turkey sausage for the leanest option)

  • 1 lb boneless skinless chicken breast

  • 5 C green peppers (about 5 medium) (Italain, bell, poblano, etc.) chopped into similar size pieces

  • 1/4 of a medium onion, sliced (about .4 ounces)

  • 1 Tablespoon Stacey Hawkins Garlic and Spring Onion Seasoning (or fresh garlic, onion, scallions, parsley, salt , pepper)

  • 1/3 c low sodium chicken broth or water

Instructions

  1. Slice the sausage into 1/2" thick slices (kitchen shears work great for this)

  2. Chop the chicken and peppers into approximately equal size chunks.

  3. Place a large frying pan with higher sides (see image below) on the stove over medium-high heat

    1. Add the sausage and cook for 2 minutes, stirring occasionally.

    2. Add the chicken, peppers and sprinkle with the Garlic Seasoning. Stir to combine./step]

    3. Cook uncovered for 18-20 minutes, stirring frequently.

    4. When finished, you should have a nice brown crust on the meat and a little in the bottom of the pan.

    5. Turn the heat up to high and add the liquid. Scrape the bottom of the pan to release all the fond (brown yummy stuff) off the bottom of the pan.

    6. Keep simmering until the liquid is reduced by half (should only be a minute or so) Remove from heat and serve hot.

      Serving Size 6 oz. chicken/sausage and 1 C Vegetables and is 1 Leaner 3 Green, 1 Healthy Fat and 3 Condiment options.

    Nutrition Facts

    Nutrition info calculated using lean, Hot Italian turkey sausage and is calculated with 3 ounces chicken and 3 ounces of sausage.

    Optavia Counts Per Serving

    1 - Lean

    0 - Leaner

    0 - Leanest

    2 - Green

    2 - Condiments

    0 - Healthy Fat

    Weight Watchers Points
    Per Serving

    NA Weight Watchers Points

    Like This Recipe?

    Why not make more easy meals ALL the time? You don’t have to suffer any longer w ith dinners that take too long, have WAY too many ingredients and that turn out BORING.

    Why not eat delicious foods that are easy to make and just might help you lose weight in the pro- cess? I know, it is a stupid question, lol. Thatʼs why Iʼm here- to help you make good food, fast and easy. Without Stacey Hawkins, food is boring. Want more? Check out all the Meal Making Systems here and then get cooking. All the reviews canʼt be wrong. Your tastebuds (and your jeans) are waiting!

    Nutritional Data Information:

    This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.