Low-Carb Chicken Paprikash

Chicken Paprikash is pretty low in carbs already, but I generally like mine with pasta, so this one is just getting some low-carb pasta instead.

Ingredients:

• Three chicken thighs
• 8 oz sliced baby bella mushrooms
• One small onion
• About a tablespoon of almond flour
• About five tablespoons of sour cream
• One pouch of Skinny Pasta fettuccini
• Enough chicken stock to deglaze (maybe 1/2 a cup)
• Olive oil
• Salt, pepper, and paprika to taste

Method:

1. Salt and pepper the chicken thighs.
2. Brown the chicken thighs using medium-high heat in a deep pan in some olive oil, about 5 mins on each side.
3. Remove the chicken thighs.
4. Soften the onions in the pan.
5. Add the mushrooms and cook until soft and brown.
6. Deglaze the pan with chicken stock.
7. Take out about a quarter cup of pan stock. Mix it with almond flower. Return to the pan and stir.
8. Add the chicken back to the pan.
9. Simmer on low heat for about 20 minutes or until chicken is cooked (160°F on an internal temp probe).
10. Stir in sour cream.
11. Stir in pasta.