The Pioneer Woman Tasty Kitchen
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Low Carb Weeknight Chicken Parm

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Level: Easy

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Description

Simple marinara layered with pepper “noodles” and the most wonderful, cheesy, light chicken mixture.

Ingredients

  • 2 cups Prepared Marinara Sauce (check My Recipe Box For My Favorite Quick Version!)
  • Olive Oil
  • 2 Tablespoons Butter
  • 1 pound Ground White Meat Chicken
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 1 teaspoon Kosher Salt
  • ¼ cups Grated Parmesan Cheese
  • 4 ounces, weight Grated Fontina Cheese
  • 3 whole Thinly Sliced Bell Peppers, Any Color You Like
  • Fresh Parsley, For Serving (optional)

Preparation

In advance, warm or prepare marinara for this dish.

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.

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.

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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