Keto Beet Alfredo and Crispy Chicken

Made with our plant-based superfood Beetroot Powder, basil ricotta and a side of keto fried chicken, the smooth pink color of this pasta is almost too pretty to eat.

Ingredients: 

For the keto crispy chicken:

• 1 boneless skinless chicken breast
• 1 egg, beaten
• 1 cup Carrington Farms Keto Bread Crumbs, Italian Seasoned
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• Carrington Farms Organic Coconut Cooking Oil, for frying

For the beet alfredo:

• 1/4 cup Carrington Farms Organic Ghee
• 2 cloves of garlic, chopped
• 1 ¼ cup heavy cream 
• 2 oz cream cheese
• 1 tbsp Carrington Farms Beet Root Powder
• 1/2 tsp kosher salt
• 3/4 cup grated parmesan cheese
• 8 oz low-carb pasta

Directions: 

1. Use a sharp knife to butterfly the chicken breast into two thin cutlets. 

2. Place the egg in a bowl and season with 1/2 tsp of salt and 1/4 teaspoon of pepper. Place the Carrington Farms Keto Bread Crumbs Italian Seasoned in a shallow bowl and season with the remaining salt and pepper. 

3. Meanwhile, heat a thin layer of Carrington Farms Coconut Cooking Oil in a skillet over medium high heat. 

4. Dip the chicken in the beaten egg and then press into the Bread Crumbs to coat. When the oil is hot, fry the chicken for 3-4 minutes per side, until deeply golden and chicken is cooked through. Remove from the oil and set aside. 

5. To make the alfredo sauce, heat Carrington Farms Organic Ghee in a large sauté pan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant. 

6. Add the heavy cream and cream cheese and bring to a simmer. Cook for about 5 minutes, until slightly thickened. Whisk in the Carrington Farms Beet Root Powder, salt, and parmesan until smooth. 

7. Cook the low-carb pasta according to package instructions and drain. Add the pasta to the sauce and toss to coat. Serve with the crispy chicken.