This is my go to meal since switching to low carb. Great to reheat for lunches, I freeze and reheat these throughout the week.
Ingredients (serves 6)
- 1kg Chicken Thighs
- 500gm Bacon, diced
- 2-3 handfuls Baby Spinach
- 600ml Thickened Cream
- 1 cup Parmesan Cheese
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1/2 tsp Garlic (minced or powdered)
- 500gm Mushrooms sliced
- 500ml Chicken stock
- dash salt and pepper, to taste
Method
- Heat oil in fry pan. Pan fry mushrooms until soft, set aside.
- Pan fry bacon until brown, set aside.
- Brown chicken thighs, approx 5 mins each side. Add chicken stock, simmer until cooked through. Remove from heat, tip out chicken stock, cut chicken into small bite-sized chunks and set aside. Lower heat, clean pan and return pan to heat.
- Combine cream, eggs, parmesan cheese, basil, oregano, garlic and whisk together. Pour into pan, add baby spinach and stir through until sauce thickens and cheese melts to form a cheesy sauce. Add bacon, chicken pieces and mushrooms.
- Heat through and stir continuously so it doesn't stick to pan. This can be served with vegetables for a low carb dish or with pasta or rice.
-
-
-
-
-
serotonin said
- 30 May 2019
Reply
-
-
-
-
-
happymum2018 said
- 18 May 2019
Reply
-
-
-
-
-
mom81879 said
- 06 Nov 2018
Reply
-
-
-
-
-
youngoldlady said
- 15 Jul 2018
Reply
-
-
-
-
-
mom90758 said
- 07 Jul 2018
Reply
-
-
-
-
-
Cookfromscratchmum said
- 06 Jul 2018
Reply
-
-
-
-
-
mom93821 said
- 05 Jul 2018
Reply
-
-
-
-
-
taynik46 said
- 05 Jul 2018
Reply
-
-
-
-
-
mom112217 said
- 05 Jul 2018
-
-
-
-
-
mom93821 replied
- 06 Jul 2018 , 6:42 am
Reply
Post a comment9:56 am
9:54 pm
7:41 am
10:25 pm
7:07 pm
9:46 am
6:45 pm
4:50 pm
12:48 pm
To post a review/comment please join us or login so we can allocate your points.