Low Carb Soups And Stews Recipes

Ingredients:

6 chicken breast halves with skin and
1 small onion, chopped
1 tsp salt
1 bay leaf
2 garlic cloves
3 celery tops
1 package frozen chopped broccoli - (10 oz)
1 cup cream
1 cup half-and-half, mixed with
1 cup water
16 oz mascarpone cheese
1 tsp salt
3/4 tsp garlic powder
1 1/2 cup grated parmesan, divided

Instructions:

Early in day, simmer chicken in water to cover until tender, adding chopped
onion, salt, bay leaf, garlic and celery tops to water. Remove chicken;
cool. Discard skin and bones; slice chicken thinly; cover and refrigerate.

About 1 hour before serving, cook and drain broccoli as package directs;
arrange in bottom of greased 2-quart casserole.

Preheat oven to 350 degrees. In double boiler, over hot, not boiling
water, blend cream, half-and-half mixture, mascarpone, salt and garlic
powder until smooth and hot; stir in 3/4 cup Parmesan.

Pour 1 cup cream sauce over broccoli; top with chicken in even layer.
Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan.

Bake at 350 degrees 25 to 30 minutes or until piping hot. Let stand 10
minutes before serving. Pass remaining Parmesan at table.

If desired, in last 10 minutes of baking, top with buttered, toasted low
carb bread crumbs or crumbled Lean Protein Chips.

This recipe yields 8 servings; 2 carb grams per serving.

Servings: 8