Low-Carb Chicken Tetrazzini

This low-carb chicken tetrazzini uses lighter cream ingredients and way less starch, especially since I use low-carb pasta in place of the traditional spaghetti noodles. I’ve also found that with most recipes that call for flour or cornstarch for a thickener you can get away with about one-quarter of the amount (or replace with a low-carb thickener such as xanthan gum, as I do here) and the dish will still come together reasonably well. So add this low-carb “pasta” dish to your favorite low-starch recipes.

Whether you’re needing to moderate carbs for prediabetes or diabetes, or to help with weight loss, this recipe is sure to be a winner. After all, nobody should have to endure tasteless recipes when eating for health. Let me guide you in being the star cook in your house; contact Truce today.

Serves 8

Tetrazzini Ingredients

1.25 to 1.5 lb organic chicken breast tenders

3 servings dry low-carb pasta (such as black bean spaghetti or mung bean fettucine)

1 small sweet onion, chopped

1 package cremini mushrooms, sliced and slightly chopped

1 Tbsp butter

1/2 tsp xanthan gum

1 cup organic (optional reduced sodium) chicken broth

1/2 cup grated Parmesan cheese, divided

3 oz light cream cheese

1/2 tsp salt

1/4 tsp ground black pepper

Optional: Chopped, fresh parsley

Tetrazzini Directions

  1. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
  2. Also cook the low-carb pasta according to package instructions, drain, and set aside.
  3. Grease the bottom of a 9×13 glass baking dish. Bump the oven temperature up to 400 deg F.
  4. Heat a very small amount of olive oil in a skillet on medium-high. Saute the onion and mushrooms until soft and most of the liquid has evaporated. Set aside.
  5. Using the now-empty skillet melt the butter on medium heat. Gradually add the chicken broth and xanthan gum, cooking and stirring frequently until thickened or reduced by half, approximately 5-7 minutes.
  6. Stir in 1/4 cup of Parmesan, cream cheese, salt and pepper until smooth and mixed thoroughly.
  7. Add in the cooked chicken, onion, mushrooms, and low-carb pasta, and stir to combine well.
  8. Pour into the greased casserole dish, and sprinkle with the last 1/4 cup Parmesan cheese.
  9. Bake for 20 minutes until bubbly. Sprinkle with chopped fresh parsley, if using.
    chicken tetrazzini chicken tetrazzini