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Low Carb Chicken Carbonara Recipe

Low Carb Chicken Carbonara Recipe

Instructions

  1. Preheat oven to 300F
  2. Add oil to saute pan and set on medium-high heat
  3. Season chicken with salt, pepper and desired seasonings. Italian seasoning is my personal choice!
  4. Once oil is close to reaching its smoke-point (or when you see ripples in oil), add chicken and sear each side until golden brown. Remove from pan and put on baking sheet and into the oven
  5. Place saute pan back onto heat and start deglazing pan with tomatoes. After a few seconds, add garlic, mushrooms, and snow peas. Saute until fragrant and mushrooms are golden brown. Deglaze again with white wine and let cook until all wine has dissipated
  6. Add milk and reduce by half, then add Arrowroot (mixed into a slurry with some water) and thicken until desired consistency is reached
  7. Remove chicken from oven when internal temperature of 160F is reached. Let rest until it reaches 165F
  8. While chicken rests, toss spaghetti squash into sauce
  9. Serve baked chicken on top of sauced spaghetti squash and enjoy!