Simple Keto Chicken and Pepper Skillet

Are you looking for an easy but still delicious dinner that is also low carb? Then this filling chicken and bell pepper skillet might be just what you’re looking for.

Ingredients

For 3 servings

For the pan:

– 400 g chicken fillet

– 300 g mushrooms

– 200 g cream cheese

– 50 ml water

– 1 bell bell pepper

– ½ onion

– 1 clove of garlic

– 1 tbsp butter

– 1 tsp chicken broth

– ½ tsp paprika powder

– ¼ tsp salt

– 1/8 pepper

For the pasta:

– 4 eggs

– 30 ml cream

– 20 g deoiled almond flour

– 1/8 tsp salt

Preparation:

Step 1: Preheat the oven to 130°C (top and bottom heat).

Step 2: Put the eggs, cream, almond flour, and salt in a bowl and mix with a mixer until there are no lumps.

Step 3: Spread the pasta mixture on a tray lined with baking paper and bake the whole thing in the oven for 15 minutes, until the pasta is set. Let cool a bit and then cut into strips.

Step 4: Finely dice the onions and garlic and put them in a pan. Then cut the chicken fillet, mushrooms, and peppers into bite-sized pieces and put them aside for the time being.

Step 5: Add the butter to the pan along with the onions and garlic and sauté everything over medium heat for 3-4 minutes until translucent.

Step 6: Add the chicken and sauté for 5-6 minutes on all sides until golden brown.

Step 7: Add the mushrooms to the pan along with the bell pepper and sauté, stirring occasionally, for about 10 minutes. Meanwhile, dissolve the chicken broth in 50 ml of water.

Step 8: Finally, deglaze the pan with the broth and add the spices and cream cheese. Let it simmer for about 4-5 minutes until everything is well mixed and the sauce has developed the desired consistency.

Step: 9: Serve the paprika pan with the keto noodles.

Enjoy!