Guys, this is the best KETO chicken parmesan and linguine Alfredo we have ever had! And the best part is it’s SUPER easy and completely low carb! Here’s how to do it!
Slice boneless skinless chicken breasts thin
Combine 3 eggs, heavy cream, salt, pepper, and garlic powder into a bowl
Combine 2 bags of fresh parmesan cheese with salt, pepper, and garlic powder
Dip chicken in egg/cream mixture and then “bread” with the parmesan cheese
Fry in avocado oil on medium heat
Top with Rao’s Arrabbiata sauce (or regular marinara if you don’t like heat)
Top with shredded mozzarella cheese
Cook for 20 minutes at 350 degrees
Melt half block of kerrygold butter into a pan with 1 pint of heavy cream
Add salt, pepper, 1 whole clove of fresh minced garlic, 3 basil leaves chopped fine, and 6-8 parsley leaves chopped fine, and 1 bag of freshly grated parmesan cheese
*If you really want to give it some zing, add a little cayenne pepper. Since I was cooking for the kids, I didn’t do this step.
Wash Konjac Linguine Noodles thoroughly in colander and add to Alfredo sauce. Stir on medium heat for 5 minutes.
Garnish with a couple of parsley leaves and serve hot with your favorite beverage.
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