One-Pot Cauliflower-Chicken Carbonara
Asparagus with Lemon ButterIngredients
- ½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 slices bacon, chopped
- 1 (12-oz) pkg cauliflower crumbles
- ¾ tsp minced garlic
- ⅓ cup frozen green peas, thawed
- ½ cup grated Parmesan cheese, divided
- 3 Tbsp heavy cream
- ¼ tsp salt
Instructions
- Cook chicken and bacon in a medium saucepan 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 and desired amount of salt and pepper; cook 1 minute.
- Reduce heat to medium-low. Return chicken mixture to skillet. Stir in peas, 6 Tbsp cheese, cream, and ¼ tsp salt. Cook 2 to 4 minutes or until thoroughly heated. Sprinkle with 2 Tbsp cheese.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 2 Tbsp water
- 1 Tbsp butter
- ½ Tbsp lemon juice
Side Dish Instructions
- Place asparagus in an 8-inch square baking dish with water. Cover and microwave at HIGH 3 to 4 minutes or until crisp tender; drain.
- Toss asparagus with butter and lemon juice.
Nutritional Information
Main | Side | Total | |
Servings | 3 | 3 | |
Calories |
429
|
47
|
476
|
Fat (g) | 27 | 4 | 31 |
Sat. Fat (g) | 12 | 2 | 14 |
Protein (g) | 37 | 1 | 38 |
Carb (g) | 8 | 2 | 10 |
Fiber (g) | 3 | 1 | 4 |
Sodium (mg) | 978 | 105 | 1083 |
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