You will see I post alot of chicken recipes and that's because my youngest daughter (18) n son (20) prefer chicken whereas hubby and older son prefer red meat .

Serves 4

Image and Recipe Source: Taste of Home​

Ingredients​

• 500 g boneless skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1/4 cup butter, divided
• 2 small zucchini, halved lengthwise and sliced
• 1 small red capsicum cut into small thin strips
• 1 small green capsicum cut into thin strips
• 1/4 cup thinly sliced onion
• 2 tablespoons plain flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken stock
• 1/2 cup low fat or light cream
• 1 packet angel hair pasta, cooked and drained
• 2 tablespoons shredded Parmesan cheese

Directions​

1. In a large pan / skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
2. In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add stick. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
3. Place pasta in a greased baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 180 C 160 C fan-forced for 15 minutes; uncover and bake 10 minutes longer.

Nutrition Facts​

1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.

 

[mark godwin]

You will see I post alot of chicken recipes and that's because my youngest daughter (18) n son (20) prefer chicken whereas hubby and older son prefer red meat .

Serves 4

View attachment 31939
Image and Recipe Source: Taste of Home​

Ingredients​

• 500 g boneless skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1/4 cup butter, divided
• 2 small zucchini, halved lengthwise and sliced
• 1 small red capsicum cut into small thin strips
• 1 small green capsicum cut into thin strips
• 1/4 cup thinly sliced onion
• 2 tablespoons plain flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup chicken stock
• 1/2 cup low fat or light cream
• 1 packet angel hair pasta, cooked and drained
• 2 tablespoons shredded Parmesan cheese

Directions​

1. In a large pan / skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside.
2. In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add stick. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed.
3. Place pasta in a greased baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 180 C 160 C fan-forced for 15 minutes; uncover and bake 10 minutes longer.

Nutrition Facts​

1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.

LOOKS DELICIOUS AND LOW CARB

 

[Suzanne rose]

LOOKS DELICIOUS AND LOW CARB

And of course you could also add bacon

 

[mark godwin]

And of course you could also add bacon

the thought did cross my mind