This tetrazzini is made with Tofu shirataki noodles. Shirataki is a low-carbohydrate pasta replacement that some people enjoy on low-carb diets. They have a “rubbery”-type texture, so be sure to cut them into shorter lengths when serving to children.

15 g European-style butter

10 g olive oil

8 g white mushrooms, raw, sliced thin

16 g chicken breast, cooked, diced

39 g 40% heavy cream

16 g tofu shirataki noodles, prepared according to package direction, cut into short lengths

6 g Parmesan cheese, block style, grated

salt/pepper, pinch of garlic powder

Measure all ingredients on a gram scale. In a small nonstick frying pan, melt the butter and the olive oil over medium-low heat. Sauté the sliced mushrooms until tender. Add the cooked chicken breast and sauté another minute. Turn the heat down to low and add the remaining ingredients. Carefully heat until warmed through and the sauce has combined and thickened. Pour the mixture onto a serving plate and scrape all of the remaining sauce out of the pan onto the plate.

Notes: If you would like to omit the shiritaki, fill the carb allotment with more mushrooms or spaghetti squash.