WebA rich, cheesy chicken tetrazzini without all the carbs! This dish uses tofu shirataki noodles instead of pasta, and it's the perfect gluten-free weeknight meal! Serves 4 generous …
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To make this chicken tetrazzini, you start by sauteing mushrooms in a pan with melted butter and garlic. The smell of the garlic cooking in the butter is always enough to make me want to eat all the garlicky mushrooms straight from the pan. Luckily, knowing how good the final dish is, gives me the self-control I need.
Legend has it that this dish is named after a nineteenth century opera singer, Luisa Tetrazzini. This dish MUST be made a day in advance." Cook chicken in lots of water until done. Save the stock! Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
If you're looking for a low-carb recipe to help use up leftover turkey or chicken, look no further than this version of a comfort food classic. Spaghetti squash is a fantastic replacement for carb-heavy pasta and offers folate, potassium, vitamin A, and beta carotene.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.