Here’s a very yummy chicken and mushroom Alfredo dish that I made, low calorie and filling. I used a pressure cooker to make this, and thus the instructions will assume you have one, but I don’t imagine it being too difficult to adapt this to a stove top as well (bake chicken, sauté veggies, etc).
Here’s the breakdown:
1,580 calories total
1,932 grams of food
~0.82 cal/g
300g serving = 243 cal, 7.4g fat, 10.5g carbs, 30.8g protein
Notes on the ingredients (2nd photo):
– slice the mushrooms
– dice the onions, white onions are also fine
– any brand of 0% fat Greek yogurt works
– any type of mustard is fine
– also add dried basil, oregano, parsley, salt, and pepper.
– Any jar of Alfredo is ok, but this one was much lower in calories compared to the others.
Instructions:
Step 1 – Add the following to the pot:
chicken breast
mushrooms
onion
garlic (minced or crushed)
chicken broth
mustard
and all of the spices mentioned above
do not add the Alfredo sauce or spinach yet.
Step 2: Close and Cook
-Secure the lid and set the pressure valve to Closed.
-Press the CHICKEN/MEAT button on your pressure cooker (or set it to 15 minutes).
-Let it cook fully and allow natural release for 5 minutes, then do a quick release for the remaining pressure.
At this point, you may have a lot of water in the pot from the vegetables and chicken. I drained about half of the water and added 1-2 tbsp of corn starch.
Step 3: Add Alfredo & Finish
-Open the lid, remove chicken, and shred with two forks.
-Set your cooker to simmer (or keep warm if there is no simmer option)
-Stir in Alfredo sauce and shredded chicken
-Let it heat gently for 5–10 minutes, stirring occasionally (do not pressure cook again).
Step 4: Add Spinach
-Stir in spinach.
-Close lid loosely (don’t seal) and let it sit on Keep Warm for 5 minutes until wilted.
– Stir in 80g Greek yogurt and a splash of lemon juice before serving.
Serve over cauliflower rice, or really any kind of carb base.
by Srslyredit2
Dining and Cooking