Low Carb Chicken Alfredo

2 chicken breasts cubed
3 tbsp finely diced onion
2 cloves garlic crushed
2 tbsp olive oil
1 tbsp parsley flakes
salt and pepper to taste

1 stick butter
1 1/2 c. heavy whipping cream

1/2 box Dreamfeilds fettachinni

Heat a pan with olive oil, sautee the onions and garlic, add the chicken, sprinkle with the parsley flakes, salt and pepper and stir letting the chicken cook through and become a little brown.

I do not care about a perfectly white colored alfredo sauce so when the chicken is cooked and the fond is in the bottom of the pan (where all the real flavor is) so that when the chicken is cooked I remove the pan from the heat and let the butter melt down into the chicken and herbs and spice. Once the butter is melted and the pan is cooling a bit then add the heavy cream.

Let the pan simmer gently while stirring often. The cream and btter will thicken into a beautiful sauce without adding anything like flour or cornstarch or arrowroot to thicken it. While it simmers and you stir the fond will begin to loosen from the pan and the sauce will turn off white. It is ok! That is all the flavor of the chicken.

Serve over hot pasta.

The only carbs in this is the pasta which is 5 carbs per digestable serving.