Ingredients – Chicken
2 chicken breasts (boneless, skinless and butterflied)
1 cup low carb bread crumbs
1 to 2 tbsp sriracha
1 tbsp crushed red pepper flakes
Spice for seasoning
1 egg, lightly beaten
Directions – Chicken
In a med bowl, season chicken to taste & add sriracha. Refrigerate for at least 30 mins. Remove chicken from fridge, add beaten egg and mix til coated.
In a bowl, mix red pepper flakes with bread crumbs & evenly coat chicken.
Place a greased wire rack on a rimmed cookie sheet. Arrange chicken on wire rack so that they are not touching. Bake at 400 degrees for 20 to 25 mins til internal temp reaches 165 degrees.
Ingredients – Pasta
2 cups low carb penne pasta
1 cup Alfredo sauce
Directions – Pasta
Cook pasta according to package instructions & drain. In a saute’ pan, bring Alfredo sauce to a low boil. Add pasta and toss lightly til evenly coated.
Slice and serve chicken over pasta garnished w/ Parmesan cheese and parsley as you see fit.
Serves 3 to 4.
**Shown above w/ steamed asparagus.