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!
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) (Italian, 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
1 can (15 ounces) diced tomatoes, no sugar added
Slice the sausage into 1/2" thick slices (kitchen shears work great for this).
- Chop the chicken and peppers into approximately equal size chunks.
Place a large frying pan with higher sides on the stove over medium-high heat.
- Add the sausage and cook for 2 minutes, stirring occasionally.
Add the chicken, peppers and sprinkle with the Garlic Seasoning. Stir to combine.
- Cook uncovered for 18-20 minutes, stirring frequently.
- When finished, you should have a nice brown crust on the meat and a little in the bottom of the pan.
Turn the heat up to high and add the tomatoes. Scrape the bottom of the pan to release all the fond (brown yummy stuff) off the bottom of the pan.
- Keep simmering until the liquid is reduced by half (should only be a minute or so) Remove from heat and serve hot.
Recipe Notes & Optavia Counts
Serving Size 6 oz. chicken/sausage and 1 C Vegetables
1 - Lean
0 - Leaner
0 - Leanest
3 - Green
2 - Condiments
0 - Healthy Fat
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