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  2. I weight all my ingredients for all my recipes, so calorie count will vary from the sources.

    This would be good to put on top of steamed cauliflower, which as you can from the pic I forgot to cook.

    Requires 1 large skillet or 2 medium skillets. Recommend 2 if you are worried about ascetics when it comes to the sauce.

    16oz Chicken Breast, Cubed (1 ½”).

    14oz Kielbasa, Sliced .25” to .5”.

    1 ½ Cup Heavy Cream.

    2oz (3/4 cup) Shredded Mozzarella Cheese.

    1.5 (1/5 cup) Shredded Parmesan Cheese.

    2oz Sun Dried Tomatoes, diced.

    0.2oz Garlic (2 cloves) Diced or crushed.

    1 tbsp Basil.

    1 tbsp Thyme.

    1 tbsp Oregano.

    ½ tbsp Red Pepper Flakes, increase for more heat.

    1. In a bowl combine the chicken, basil, thyme, and oregano.

    2. In skillet 1 on medium heat, melt butter then throw in chicken.

    3. Cook chicken all the way through (your insides won’t like medium chicken) then remove.

    4. In skillet 1, still on medium heat, brown kielbasa.

    5. If you only have one skillet, remove kielbasa and attempt SAFELY to wipe residue from the skillet.

    6. Once kielbasa is browned, turn heat to low and add chicken.

    7. In skillet 2, on medium heat, add tomatoes and garlic. Cook for about 5min.

    8. Add red pepper flakes to tomatoes and garlic. Cook for about 2 min.

    9. In skillet 2, add cream.

    10. As soon as the cream starts to bubble, slowly start adding the cheese, stir until melted.

    11. As soon as the cheese is melted, add chicken and kielbasa.

    Makes 8 servings

    Per 1 Serving Calories –

    Fat 30.1g

    Sat. Fat 17.6g

    Sodium 612.1mg

    Carb 4.3g

    Fiber 1.2g

    Sugar 1.1g

    Protein 24.8g

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