The Low Carb Kitchen: Baked Pesto Chicken Alfredo

I love these alfredo dishes and keep it low carb by omitting the noodles or using zucchini noodles. I like trying new flavors add ins and today it's pesto. 

The ingredients:

1-2 TBSP butter

2 cooked chicken breasts shredded

1-2 C broccoli

1/2 C roasted red pepper strips

1/4 C basil pesto

1/2 jar alfredo sauce

Riviera or Italian Seasoning

Garlic powder

1/4 lemon juiced and zested

1/4- 1/2 C grated parmesan

The Recipe:

Preheat oven to 350 degrees.

Chop up broccoli and add to an buttered skillet then add red peppers and shredded chicken. 

Add alfredo and pesto and stir to combine.

Add in seasonings and stir to combine.

Place mixture in an oven safe baking dish.

Top with lemon juice, zest, and parmesan

Bake for approximately 20 minutes.

Notes:

I used already shredded chicken so it did not take long to cook. If you need to cook the chicken cook and shred that before starting the rest of the recipe. You can also use rotisserie for a quick fix. My chicken was also already salted and peppered so if you did not add to the chicken you may need to add some, but you will also get some from the pesto.

I prefer freshly grated parmesan over jarred. 

You can garnish with crushed red pepper or basil and serve with garlic bread. 

If you are not worried about low carb you can add your favorite noodles.