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@charliemc654: Ballpark or travel #cooler #portable #portablecooler #campinglife

Charliemc654
Charliemc654
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Tuesday 16 June 2026 20:08:19 GMT
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🍅Creamy Tomato Basil Chicken Pasta #lowcarb #prediabetes #sugarfree It's incredibly easy to make, packed with protein, and keeps you satisfied and your glucose stable. Ingredients for the Chicken: 4 small chicken breasts (about 1.5 lbs), cut into 1-inch cubes Salt, to taste Black pepper, to taste Garlic powder, to taste Ingredients for the Sauce & Pasta: 1 tbsp butter 1/2 cup chopped onion 3 large cloves garlic, minced 1 tsp paprika Pinch of red pepper flakes (optional) 1 1/2 cups (14.5 oz can) whole peeled San Marzano tomatoes 1/2 cup chicken stock 1/3 cup heavy whipping cream 1/2 cup grated Parmesan cheese 4-5 fresh basil leaves, chopped 4 cups cooked low-carb pasta (I used Pete’s Pasta) Chopped fresh parsley, for garnish Instructions: 1. First, cook your choice of low-carb pasta according to package directions. Drain and set aside. 2. Season the cubed chicken generously with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove from the pan and set aside. 3. In the same pan, reduce heat to medium and add the butter. Add the chopped onion and cook until softened. Add the minced garlic, paprika, and red pepper flakes, and cook for another minute. 4. Pour in the chicken stock to deglaze the pan. Add the whole peeled tomatoes and use your spoon to crush them. 5. Stir in the heavy whipping cream. Bring to a gentle simmer, then reduce heat and stir in the Parmesan cheese until it melts. 6. Return the seared chicken to the pan. Add the chopped fresh basil and the cooked pasta. Stir everything together until well-coated. Let it simmer for a few minutes. 7. Season with more salt and pepper to taste. Serve hot, garnished with fresh parsley.
🍅Creamy Tomato Basil Chicken Pasta #lowcarb #prediabetes #sugarfree It's incredibly easy to make, packed with protein, and keeps you satisfied and your glucose stable. Ingredients for the Chicken: 4 small chicken breasts (about 1.5 lbs), cut into 1-inch cubes Salt, to taste Black pepper, to taste Garlic powder, to taste Ingredients for the Sauce & Pasta: 1 tbsp butter 1/2 cup chopped onion 3 large cloves garlic, minced 1 tsp paprika Pinch of red pepper flakes (optional) 1 1/2 cups (14.5 oz can) whole peeled San Marzano tomatoes 1/2 cup chicken stock 1/3 cup heavy whipping cream 1/2 cup grated Parmesan cheese 4-5 fresh basil leaves, chopped 4 cups cooked low-carb pasta (I used Pete’s Pasta) Chopped fresh parsley, for garnish Instructions: 1. First, cook your choice of low-carb pasta according to package directions. Drain and set aside. 2. Season the cubed chicken generously with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides. Remove from the pan and set aside. 3. In the same pan, reduce heat to medium and add the butter. Add the chopped onion and cook until softened. Add the minced garlic, paprika, and red pepper flakes, and cook for another minute. 4. Pour in the chicken stock to deglaze the pan. Add the whole peeled tomatoes and use your spoon to crush them. 5. Stir in the heavy whipping cream. Bring to a gentle simmer, then reduce heat and stir in the Parmesan cheese until it melts. 6. Return the seared chicken to the pan. Add the chopped fresh basil and the cooked pasta. Stir everything together until well-coated. Let it simmer for a few minutes. 7. Season with more salt and pepper to taste. Serve hot, garnished with fresh parsley.

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