KETO TACO CHICKEN ALFREDO PASTA
Spicy pasta drenched in a quick homemade alfredo sauce made with just cream, cheese, Rotel, and some spices!
PREP TIME: 10 MINSCOOK TIME: 20 MINS TOTAL TIME: 30 MINS
INGREDIENTS:
- 2 tablespoons olive or avocado oil
- 1 lb chicken cutlets
- 3 tablespoons taco seasoning, divided
- 1 cup heavy cream
- 1.5 cups Mexican blend shredded cheese
- 1 (10 oz) can Rotel
- 2 (7 oz) packs Miracle noodles
INSTRUCTIONS
1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1 tablespoon of spices then sear 3-4 minutes per side until browned and cooked through. Set aside.
2. Wipe out the skillet then pour in the cream, remaining spices, and bring to a boil. Stir in the cheese and simmer until thickened.
3. Drain the Rotel and add it to the Alfredo sauce. Stir in the prepared Miracle noodles.
4. To serve to divide the pasta between 4 bowls and top with sliced chicken.
2. Wipe out the skillet then pour in the cream, remaining spices, and bring to a boil. Stir in the cheese and simmer until thickened.
3. Drain the Rotel and add it to the Alfredo sauce. Stir in the prepared Miracle noodles.
4. To serve to divide the pasta between 4 bowls and top with sliced chicken.
calories
369
fat (grams)
25.2
carbs (grams)
6.5
net carbs
4.1
protein (grams)
28.7
