Resolute Keto

Chicken, Spinach, Palmini Alfredo?

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by

Gina Roberts
in

I’ve been trying hard to make sure that I keep low carb, nutrient-dense vegetables in my ketogenic diet as much as possible. Some weeks I do really well at planing my menus and everything goes as planned – but this was not that week.

I’ve been planning on making Chicken Broccoli Alfredo for a while now. It is a recipe that my family has always liked and it is easy to prepare.

I got everything lined up and ready to cook when I opened the package of broccoli and realized that it was not as fresh as it should have been and it was definitely not going to be part of our dinner.

I was ready to change all of our dinner plans for the night and then I saw that I still had a large bunch of fresh baby spinach – Spinach is good, healthy and low carb too! So I washed it up and substituted the spinach in place of the broccoli – and you know what? I don’t think I will ever make this dish with broccoli again! I love it much more with the spinach. The carb count was a little less and it was easier for me to digest as well. My husband and my daughter also loved it more.

Chicken Spinach Palmini Alfredo

Chicken Alfredo with low carb Palmini linguini noodles

  • 8 large Chicken Thighs (boneless and skinless)
  • 1 cup Water
  • 1/2 tsp Salt (Redmond Real Salt)
  • 1/2 tsp Black Pepper
  • 2 Bay Leaves
  • 1 jar Rao's Homemade Alfredo Sauce (15 oz jar)
  • 1 can Palmini Hearts of Palm Linquini
  • 2 cups Spinach (Baby leaf washed and drained)
  • 1 pinch Red Pepper Flakes (Optional)
  • 1 cup Cooked Bacon (Cooled and diced. )
  • 1/4 cup Parmesan Cheese (Grated or thinly sliced)

  1. Place chicken thighs, water, salt, pepper and bay leaves into an instant pot.

  2. Pressure cook on high for 30 minutes.

  3. While chicken is cooking in the instant pot, cook bacon and drain on a paper towel to remove excess fat. Cut or break it into small bite size pieces.



  4. Once pressure cooker is done, use the quick steam release valve and carefully remove the lid. Allow the remaining steam to escape and then remove all but 1 cup of chicken broth from the pot.

  5. (Save extra chicken broth for other recipes)

  6. Remove bay leaves.

  7. Break chicken into bite size pieces with a fork.

  8. Turn instant pot on to saute.

  9. Add in the Palmini, the Rao's alfredo sauce and the baby spinach.

  10. Stir ingredients together and heat thoroughly.

  11. Serve in bowls and top with bacon, parmesan and pepper flakes if desired.