Craving a comforting bowl of pasta but sticking to a low-carb lifestyle? This single-serving Chicken Tetrazzini is your answer! We’re swapping traditional pasta for tofu shirataki noodles, a fantastic low-carbohydrate alternative with a unique, springy bite. They soak up the rich, savory Parmesan cream sauce beautifully. For the best experience, especially when serving to little ones, be sure to cut the noodles into shorter, more manageable lengths before cooking.
Ingredients
• 1 tbsp European-style butter / 15 g
• 2 tsp olive oil / 10 g
• ¼ cup thinly sliced white mushrooms / 8 g
• 1 oz cooked, diced chicken breast / 16 g
• 2 ½ tbsp heavy cream (40%) / 39 g
• ½ oz tofu shirataki noodles / 16 g
• 1 ½ tbsp grated Parmesan cheese / 6 g
• Pinch of salt, black pepper, and garlic powder
Instructions
1. Prepare the shirataki noodles according to package directions, ensuring they are well-rinsed and patted very dry. Cut them into short, bite-sized lengths.
2. In a small nonstick frying pan, melt the butter and olive oil together over medium-low heat.
3. Add the sliced mushrooms and sauté until tender and golden, about 3-4 minutes.
4. Stir in the cooked, diced chicken breast and sauté for one more minute to heat through.
5. Turn the heat down to low. Add the heavy cream, prepared shirataki noodles, grated Parmesan, salt, pepper, and garlic powder.
6. Stir gently and constantly until the sauce has combined, thickened, and everything is warmed through. Do not allow it to boil.
7. Pour the tetrazzini onto a serving plate immediately, using a spatula to scrape all of the creamy sauce from the pan.
Nutritional Information
• A Note on Nutrition
• This single-serving recipe is specifically designed to be low in carbohydrates and high in flavor, making it a perfect fit for a ketogenic or low-carb lifestyle. Exact nutritional values will vary based on the specific brands of used.
Pro Tips
• Pro-Tips for Perfect Tetrazzini
• The key to great shirataki is removing moisture. After rinsing, pat the noodles dry with paper towels, then consider a quick ‘dry-fry’ in the hot pan for a minute before adding sauce to improve their texture.
• For a perfect melt, always grate your Parmesan from a block. Pre-shredded cheeses contain anti-caking agents that can result in a gritty sauce.
• If you wish to omit the shirataki noodles, you can easily substitute them with more mushrooms or an equivalent amount of cooked spaghetti squash to fit your carb goals.
• For a slightly more complex flavor, add a splash of dry white wine or chicken broth to the pan after the mushrooms are cooked and let it reduce before adding the cream.
FAQ
Q: Is this chicken tetrazzini recipe keto-friendly
A: Yes, this recipe is specifically designed to be low in carbohydrates and high in flavor, making it a perfect fit for a ketogenic or low-carb lifestyle by using tofu shirataki noodles instead of traditional pasta.
Q: How do I get the best texture from shirataki noodles
A: The key is to remove as much moisture as possible. After rinsing the noodles, pat them very dry with paper towels. For an even better texture, consider a quick ‘dry-fry’ in the hot pan for a minute before adding the sauce.
Q: What can I use instead of shirataki noodles
A: If you wish to omit the shirataki noodles, you can easily substitute them with more mushrooms or an equivalent amount of cooked spaghetti squash to keep the dish low-carb.
Q: Why is my Parmesan cream sauce gritty
A: A gritty sauce can be caused by using pre-shredded cheeses, which often contain anti-caking agents. For a perfectly smooth and creamy sauce, it is recommended to grate your Parmesan fresh from a block.
