Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breast (cut into large chunks)
  • 2 ounces fresh baby spinach leaves
  • 8 ounces baby bella mushrooms (sliced)
  • 1/2 of a 15 ounce can diced tomatoes (liquid included)
  • 1 cup heavy whipping cream
  • 1/2 cup mascarpone cheese
  • 1/2 cup grated parmesan cheese
  • 3 cloves garlic (minced)
  • 2 tablespoons butter
  • 2 tablespoons fresh basil (chopped)
  • olive oil or other Keto friendly oil
  • salt and pepper to taste

Instruction

  • Heat a large skillet over medium, add in half the butter and oil.  Add in the chicken, salt and pepper and sauté for a few minutes on each side or until lightly golden.  Remove and set side.
  • Add in the remaining butter and sauté the mushrooms for a few minutes, or until they have some good color.  Sauté the garlic for 20 seconds, careful not to burn it!  Add in the diced tomatoes with their liquid/sauce and the spinach and stir until the spinach has wilted.
  • Stir in the heavy cream, mascarpone and parmesan cheese.  Once combined, add the chicken back in and simmer on medium low for 8-10 minutes (partially covered) or until the chicken is cooked through.  
  • Add the fresh basil and serve! Store leftovers in the fridge for a few days or freeze.