Author Notes
Simple marinara layered with pepper "noodles" and the most wonderful, cheesy, light chicken mixture.
More pictures and info at http://funnyloveblog.com/2017/11/06/low-carb-weeknight-chicken-parm/ —Lindsay Howerton-Hastings
Ingredients
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2 cups
prepared marinara sauce
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olive oil
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2 tablespoons
butter
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1 pound
ground white meat chicken
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1/2 teaspoon
onion powder
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1/2 teaspoon
garlic powder
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1 teaspoon
kosher salt
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1/4 cup
grated parmesan cheese
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4 ounces
grated fontina or mozzarella cheese
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3
thinly sliced bell peppers, any kind you like
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fresh parsley, optional, for serving
Directions
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In advance, warm or prepare marinara for this dish.
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Preheat an ovenproof skillet to medium-high heat with a drizzle of olive oil. When the skillet is hot, add the chicken and butter. Cook the chicken for about 5 minutes, crumbling it with a spoon as you go. When the chicken is cooked through, add the salt, onion powder, garlic powder, and parmesan. Stir to coat and cook for about 2 minutes more, then turn off the skillet. Sprinkle the mixture with the grated cheese.
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Meanwhile, preheat a second skillet to medium-high heat with some olive oil and preheat the broiler to high.
When the chicken is nearly done cooking, saute the peppers in the second skillet for 3-5 minutes with a sprinkle of salt until soft and slightly browned but not mushy, stirring as you go.
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Broil the chicken mixture for about a minute to melt and brown the cheese slightly.
Serve the chicken with the marinara and peppers. Top with fresh parsley and extra parmesan if you'd like. Enjoy!
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