Here’s a Slow Carb diet friendly dish that I really like. It’s a combination of a couple of dishes we’ve tried. It should be rich. If it isn’t, use more cream, a higher fat cream, or more fat when cooking the chicken. I started writing this recipe as if the reader has no idea how to cook, because this is such an easy recipe, but whatever, I’ll assume the reader knows basic cooking. Everything in this recipe is “more or less”. Don’t get caught up in exact quantities.
Ingredients (for four servings):
- 2 TBSP high heat oil (I use grapeseed, safflower, or ghee)
- 1 ½ pounds skinless boneless chicken thighs
- 1 TSP black pepper
- 1 TSP cayenne pepper
- 1/3 Cup chopped sundried tomatoes
- ½ Cup prepared basil pesto paste
- 1 pint cherry tomatoes
- 2 red peppers
- ¼ Cup sliced Kalamata olives
- 1 bunch asparagus
- 1/8 Cup Table (18%) cream
- Chop chicken into even sized pieces, ½” wide stripes works for me.
- Heat oil in a large non-stick skillet or wok over medium heat
- Add chicken, black pepper, cayenne, and sundried tomatoes
- Stirring often enough that the chicken doesn’t burn, cook until chicken is cooked through
- Do not drain the chicken fat
- While chicken is cooking, core and chop peppers into ½” pieces, and chop asparagus into 2” lengths, keeping the heads or particularly thin bits separate
- Once chicken is cooked, add basil pesto paste, cherry tomatoes, and peppers.
- Cook for 5 minutes, stirring enough that nothing sticks
- Add olives and thicker asparagus lengths
- Cook for 5 minutes
- Add rest of the asparagus and cream, stir continuously for 3-5 minutes (until asparagus is done but still firm)