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    You are in: Home / Recipes / Low Carb Chicken and Veggies Recipe
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    Low Carb Chicken and Veggies

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    sunsetseer's Note:

    I had cooked chicken in the freezer and wanted something pasta-like without boiling pasta. I make this every couple weeks and the leftovers heat up nicely for lunches.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice thinly the cabbage, onion and pepper.
    2. 2
      Heat a large heavy frying pan under medium high heat with about 1 tbsp butter and 1 tbsp oil. (I use regular olive oil).
    3. 3
      Put in the vegetables and stir occasionally to prevent sticking.
    4. 4
      Once they start to fry turn down the heat somewhat.
    5. 5
      Add the frozen spinach and cover to let steam.
    6. 6
      Chop the cooked chicken and the cream cheese into cubes.
    7. 7
      Once the vegetables have softened, add the chicken, cream cheese.
    8. 8
      and the cream or chicken broth or both!. Keep the cover on.
    9. 9
      Stir fairly frequently for about 5 minutes or until the cream cheese is melted. Do not boil.
    10. 10
      Season to taste with salt and pepper.

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    Ratings & Reviews:

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    Nutritional Facts for Low Carb Chicken and Veggies

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 293.3
     
    Calories from Fat 180
    61%
    Total Fat 20.0 g
    30%
    Saturated Fat 8.8 g
    44%
    Cholesterol 78.2 mg
    26%
    Sodium 288.2 mg
    12%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 3.8 g
    15%
    Sugars 6.0 g
    24%
    Protein 18.1 g
    36%

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