One-Pot Cauliflower-Chicken Carbonara
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 slices bacon, chopped
- 2 (12-oz) pkg cauliflower crumbles
- 3 cloves garlic, crushed
- ½ tsp salt
- ¾ tsp pepper, divided
- 2 cups frozen green peas, thawed
- ⅓ cup heavy cream
- 1 cup grated Parmesan cheese, divided
Instructions
- Cook chicken and bacon in a large Dutch oven over medium-high heat 7 to 10 minutes or until chicken is done and bacon is crisp. Transfer to a plate, reserving drippings in pot.
- Sauté cauliflower, in batches if necessary, in hot drippings over medium-high heat 7 to 10 minutes or until browned and tender. Add garlic, salt, and ¼ tsp pepper; cook 1 minute.
- Reduce heat to medium-low. Return chicken mixture to skillet. Stir in peas, cream, and ¾ cup cheese. Cook 2 to 4 minutes or until thoroughly heated. Sprinkle with ¼ cup cheese and ½ tsp pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
344
|
344
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 36 | 36 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 770 | 770 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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