Recipes,,Low Carb Chicken Alfredo with Roasted Vegetables yummy

Ingredients
1/4 cup butter

2 chicken breasts deboned and skinned
2 cloves garlic peeled and minced
1.5 cups cream warmed
1/4 tsp salt
1 pinch ground pepper
1.25 cups parmesan cheese grated
1 bunch broccolini washed and trimmed
4 medium carrots peeled and chunked

1/2 bundle green beans washed and trimmed
2 tbsp olive oil
2 cloves garlic peeled and minced
parsley for garnish
Instructions
Equipment Needed
Cutting Board and Knife

Baking Sheet

Non Stick Baking Mat

Skillet

Meat Thermometer

Cheese Grater

Directions
Turn oven to 400�. Toss the broccoli, carrots and green beans with the olive oil and 2 minced garlic cloves. Place on a baking sheet with a liner and roast for 15-20 minutes. 

Heat a skillet on medium and cut the chicken breasts in half horizontally so you end up with two cutlets from each breast. Season each piece with salt and pepper, both sides. 

When the skillet is hot, melt the butter and sear the chicken. Cook until both sides are golden and internal temperature reaches 165�. Remove chicken and set aside on a plate to rest. 

To the hot skillet add two minced garlic cloves and cook for a few moments before adding the warmed cream. Simmer for 5 minutes. Whisk in the shredded parmesan and simmer a couple minutes longer. 

Serve with extra parmesan on top and garnish with minced parsley.

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