OMG Italian food lovers!!  If you need a yummy keto dish that satisfies your restaurant take out cravings, look no further!  This recipe is taken from Maria Emmerich’s Keto Restaurant Favorites.  One of my family dishes to make.  Great for a Sunday family dinner.  Link to entire cookbook below.

Ingredients:

3/4 c unsalted butter

1/3 c chicken broth

1/2 c Asiago cheese (grated)

2oz cream cheese

1lb chicken breasts or tenders

pinch of salt and pepper

1/2 c diced red onions

4oz pancetta

2 cloves of garlic

1 c heavy cream

Cabbage pasta (recipe below)

1 small tomato, diced

chopped parsley

 

Steps:

1. Make the sauce:  Add 1/4c butter in a small saucepan over medium high heat.  Cook until melted.  Reduce heat and whisk in broth, Asiago, and cream cheese.  Simmer for 15 minutes.
2. Meanwhile, season chicken with salt and pepper.  Heat grill to medium high heat.  Grill chicken until cooked through. Set aside.
3. Heat the remaining 1/4c butter in a large skillet over medium high heat.  Add onions and saute for 2 minutes.  Add the pancetta and garlic.  Saute until pancetta is crispy.  Whisk in heavy cream to deglaze the pan.
4. Add the chicken to the skillet.  Cook for 4 minutes allowing the flavors to soak in the chicken.  Stir in cheese sauce until combined.
5. Serve over cabbage pasta.  Garnish with diced tomatoes and parsley.

 

CABBAGE PASTA:

1. Add 2 tbsp butter to skillet on medium high heat.
2. Add 1 bag of Trader Joe’s shredded cabbage to the skillet after butter has melted.
3. Constantly stir, about 5-7 minutes until cabbage is soft.
4. Remove from heat and enjoy 🙂

 

Maria Emmerich’s Keto Restaurant Favorites