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.
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
Use a sharp knife to butterfly the chicken breast into two thin cutlets.
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.
Meanwhile, heat a thin layer of Carrington Farms Coconut Cooking Oil in a skillet over medium high heat.
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.
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.
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.
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.