Macarrão cetogênico com frango e cogumelos

Ingredientes

• 2 boneless (skinless chicken thighs)
• 8 ounces white button mushrooms (sliced)
• 8 ounces konjac pasta
• 2 cups baby spinach
• 3 ounces cream cheese (softened)
• 1/2 cup heavy cream
• 2 cloves garlic (minced)
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)
• Freshly chopped parsley (for garnish)

Modo de preparo

1. 1

   Place the konjac pasta in a strainer and rinse it in cold water for about a minute or two. Ensure to thoroughly rinse all the noodles to reduce the natural konjac scent. Set aside.

2. 2

   Season the chicken thighs with sea salt and black pepper on both sides.

3. 3

   Heat the olive oil over medium heat in a large cast iron skillet.

4. 4

   Add the chicken thighs and cook for 6-8 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

5. 5

   In the same skillet, add the sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden brown, about 5 minutes.

6. 6

   Add the spinach to the skillet and cook until it wilts about 2 minutes.

7. 7

   Reduce the heat to low. Add the cream cheese and heavy cream to the skillet, stirring until the cream cheese melts and the sauce becomes creamy and well combined. Add dried parsley and season with sea salt and black pepper to taste.

8. 8

   Return the chicken thighs to the skillet and simmer in the sauce for 5 minutes to allow the flavors to meld.

9. 9

   Add the drained konjac pasta to the skillet and toss to coat them evenly with the creamy sauce.

10. 10

    Serve the keto creamy spinach mushroom pasta hot, garnished with fresh parsley.