Creamy Chicken Alfredo

The fall is a busy season when you live on a farm. It's a race against time and weather to get the harvest in and every feed mill, ethanol plant, whisky plant and port is jam packed with trucks trying to deliver the harvest. You can sit for hours waiting your turn to dump. Everyone is anxious, frustrated and exhausted, my husband among them.
I wanted to make something warm and satisfying for supper tonight. I knew André would appreciate it. He had taken chicken breasts out, which we usually grill on the BBQ but I knew he wouldn't want to cook so I decided to make a creamy chicken alfredo. He devoured it! The other 2 portions went in his lunch box for his morning snack and his lunch. I made a little stir fry of onions, red peppers and celery as a side dish sautéd in butter, salt and pepper to taste.

Creamy Chicken Alfredo

Creamy Chicken Alfredo
Recipe

4 Chicken breasts (no skin or bones)

Salt and pepper to taste

6 Tablespoons butter

1 Cup heavy cream

2 cloves garlic

1 1/2 Cups shredded Parmesan cheese.

Cut the chicken breasts into large cubes. Sprinkle with salt and pepper.

In a large skillet melt 2 tablespoons of the butter and add the chicken. Cook chicken until browned on all sides and juices run clear. Remove from pan and set aside.

Melt the other 4 tablespoons of butter in the skillet and add cream. Simmer for 4-5 minutes but don't let it boil.

Meanwhile, crush garlic and mince. 

Add fresh garlic and Parmesan to cream and stir on medium heat until all of the cheese is melted.

Add the chicken back to the pan and heat through.

Serve over spaghetti squash, cauli-rice or Shirataki noodles. 

Makes 4 servings approximately 1.5 carbs per serving without noodles or cauli-rice.