K4K Tuscan Soup

Makes 6 Servings 1 Serving: 388 Calories, 30g Fat, 3g Carbs,27g protein

1 lbs boneless skinless chicken breasts, chopped into 1 inch pieces
½ tsp garlic powder
1 teaspoon Italian seasoning
1 tsp chili flakes
16 oz spinach, chopped
1 Cup diced tomato
½  Cups heavy whipping cream

1 Cup unsweetened almond milk

2 Cups chicken stock
¼  cup of butter
4oz cream cheese
1 tsp of garlic powder
1 Tbsp of parsley
½ tsp oregano
¼ tsp of salt but up to ½ depending on your tastes
1/8 tsp black pepper
¼  cup shredded parmesan cheese
¼  cup shredded mozzarella cheese

½ tsp xanthan gum

Directions:

1. In a large skillet add butter and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate while you cook the alfredo sauce
2. In the same skillet add butter, broth, almond milk, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the garlic powder, parsley, oregano, salt, xanthan gum, and pepper. Continue to whisk until smooth. Add the cheese and whisk until smooth.
3. Pour the sauce into a stock pot and add the chicken and diced tomatoes.
4. Cook on low for 20 mins.
5. During the last 5 minutes of cooking add the spinach.