If you like pasta con broccoli, you’re going to love chicken con broccoli. Seriously. I love Olive Garden and one of my favorite dishes from there is their pasta con broccoli. It’s been a while since we’ve been there but I think they actually took it off the menu, so you have to ask for it. Several of their dishes are this way but they’re always willing to oblige and they never disappoint.
What goes into Chicken con Broccoli?
It’s really easy. Most of the same ingredients are there, but the pasta noodles are missing. The noodles are where most of the carbs come from, so omitting them just made sense. I’d been craving pasta con broccoli and, being the amazing husband he is, hubby decided to help me find a recipe that we could alter to satisfy my craving. All you need is a few ingredients to make chicken con broccoli:
- A family pack of chicken breasts (or less depending how many is in your family)
- 2 Jars of Alfredo Sauce (get the lowest carb count you can find–I use Great Value)
- 1- 1 lb bag of frozen broccoli
- 1 cup of water (to keep chicken from sticking)
- Seasonings (minced garlic and oregano, plus whatever your taste buds like)
Altogether, it takes about 7 hours to make but that’s because this is a slow cooker recipe. One of those awesome recipes that you can make on a lazy today when you don’t feel like cooking. It’s also one of the few low carb slow cooker recipes that I know (and like). Of course 6.5 hours of that 7 will be spent cooking, but you’ll need a few minutes to shred all the chicken before adding the broccoli and sauce.
I can’t really break down the calories or macros on this dish because it will vary depending on the sauce you use and how much you scoop onto your plate. I try not to have more than one chicken breast’s worth and put it in my food journal as a chicken breast, a half-cup of broccoli and a quarter cup of sauce.
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