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.