KETO CREAMY CHICKEN AND ASPARAGUS RECIPE #lowcarb #healthy

This Creamy Chicken and Asparagus formula takes 30 minutes to make and just uses one container! Brimming with flavor and delectable at just 4g of net carbs, it's an ideal keto/low carb feast when you would prefer not to hold back on taste yet are in a rush.

Like most everybody, there are nights I simply would prefer not to make supper. In the wake of taking care of every one of my kin breakfast, lunch, and tidbits, I need to place a shut sign in the kitchen and go out to eat. On evenings like that, it's ideal to have a simple one dish formula in my stockpile that I can prepare rapidly that everybody appreciates without making an immense chaos in the kitchen. This is one of those plans. The uplifting news is you won't penance taste, and it is keto-accommodating.

You can make this formula ahead to appreciate later. It will save for approx 3-4 days in the ice chest. It ought to be warmed gradually with the goal that the sauce doesn't separate. In the microwave, warm on 1/2 force. On the off chance that warming in a skillet, include a sprinkle of new cream to the container first then rewarm on low. I would not suggest freezing this formula since there is a lot of overwhelming cream, cream cheddar, and cheddar in the sauce. These fixings are frequently grainy when rewarmed after solidified.

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Ingredients

• 1 TB olive oil
• 1/2 medium onion, sliced
• 2 cloves garlic cloves, minced
• 1 TB butter
• 2 lbs boneless skinless chicken breasts pounded thin (approx 6 chicken breasts)
• 1/4 cup chicken broth
• 3/4 cup heavy whipping cream
• 1 oz cream cheese
• 2/3 cup Cheddar Cheese
• 1/2 cup Parmesan Cheese
• 1 TB Italian Seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb asparagus, chopped

Instructions

1. In a skillet, add olive oil, onions, and garlic then saute until tender.
2. Remove the onions and garlic from skillet then add 1 tablespoon of butter and sear chicken breasts on each side.
3. After the chicken breasts are browned on each side, remove from the skillet and set aside. Add chicken broth, heavy whipping cream, cream cheese, cheddar cheese, parmesan cheese, the sauteed onions/garlic, and spices back to the skillet. Whisk until the cheese melts and the sauce is smooth.
4. Add chicken breasts back to skillet and simmer on low covered for 10 minutes.
5. Add asparagus to the chicken mixture and simmer on low again covered for 12 minutes.
6. Remove the lid and simmer on low until the sauce thickens. 
7. Enjoy!

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