Author: Jami Areia|   Serves: 4  | 
Per Serving: 646 Calories; 51g Fat; 43g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs


What You Need

  • 4 boneless chicken breasts
  • Salt and pepper
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 ounce fresh spinach, cut into thin strips (about 1 2/3 cups "confetti" sized strips)

Alfredo Sauce

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 1 cup heavy cream
  • 3 ounces parmesan cheese, grated or shredded
  • 3-4 ounces mozzarella cheese, shredded 
  • Water, if needed 

Season the chicken with salt and pepper. Grill on an outdoor or indoor grill; keep warm while making the rest of the recipe.

Sauté the mushrooms in 2 tablespoons of butter until tender and set aside.

Prepare the Alfredo sauce. Melt butter and add garlic pepper and slowly whisk in cream. Simmer for 3 minutes, stirring constantly. Add parmesan cheese gradually and whisk to mix. Simmer for 10 minutes stirring constantly and sauce thickens then gradually whisk in the mozzarella cheese, whisking constantly.

Add the cooked mushrooms and spinach to the sauce and heat through over very low heat just until the spinach has wilted.

Gradually whisk in a little water if the sauce is too thick.

Serve the sauce over the chicken.

Do not freeze.

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