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This is DIRECTLY FROM THE OLIVE GARDEN WEB SITE. Cooking times approximate. The only carbs are from the Carbquik you use, and the spaghetti squash.
4 boneless skinless chicken breasts halves
2 ounces olive oil
2 tablespoons chopped green onions
1/2 cup small diced tomatoes
1/2 cup red onions, sliced
1 cup sliced mushrooms
1 tablespoon chopped fresh garlic
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup butter, divided
1/4 cup fresh lemon juice
1/2 cup dry white wine
FOR SEASONED FLOUR (for dusting)
3 cups flour (use Carbquik)
1/4 teaspoon pepper
1/4 teaspoon salt
How To Prepare:
Heat oil in large saute' pan.
Dust chicken in seasoned flour.
Cook chicken on both sides until golden brown and internal temperature reaches 165 degrees.
Remove chicken from pan and set aside.
Add 2 Tbsp butter to pan.
Add green onion, diced tomato, red onion, mushrooms, garlic, chopped parsley, crushed red pepper and salt to pan.
Let saute' for three minutes, stirring constantly.
Add chicken back to pan.
Add white wine, lemon juice and the remainder of the butter.
Allow to come to a boil.
Cook spaghetti squash according to directions.
Add drained cook spaghetti squash to the pan and toss together and serve.
Number of Servings:
Carbs per serving - include all nutritional information if known: