Tag Archives: yellow squash

Low-Carb Chicken Fettuccine Alfredo

1-recipe

Today’s dish isn’t much like the original recipe. It is “inspired by” the clipping, but there are several significant differences: I don’t have a Dutch oven, I added strips of chicken, and I substituted spiral-sliced yellow squash and zucchini instead of using actual fettuccine noodles. The “thick” slice produced by my Veggetti slicer makes a pretty good pasta substitute!

Finding ways to make recipes low-carb is a challenge on several fronts. In recipes like this, which have a thick sauce, the biggest issue is water content. Vegetables tend to release liquid, where rice and noodles would absorb it. I’m still working on ways to alleviate this issue. I’ve had decent results with roasting vegetables, and less success with salting them. For this recipe, I chose to blanch the spiral-sliced vegetables in boiling water for 2 minutes, and then drained them onto paper towels. This did reduce the volume of released liquid, but the sauce still became thinner than I wanted. Perhaps next time, I’ll skip the “pasta” altogether and simply toss the alfredo sauce with a selection of primavera vegetables. :)

Ingredients:

  • 5-6 medium yellow squash and zucchini, spiral-sliced and boiled for 2 minutes
  • 1 pound boneless skinless chicken breast, sliced into chunks
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup butter
  • 3/4 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg

Directions:

2-chicken

In a medium skillet, combine the sliced chicken, garlic powder, salt, and black pepper, and sauté over medium heat until thoroughly cooked.

3-butter

In a large saucepan, melt the butter over medium-low heat.

4-cream

Whisk in the heavy whipping cream, and heat gently to a simmer.

5-parmesan

Add the Parmesan cheese, and whisk until thick and creamy.

6-veggie-pasta

Remove from heat, and toss with the chicken and spiral-sliced vegetables.

7-finished

Serves 4.

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Rasta Pasta

1-recipe

In the pursuit of new and better low-carb substitutes, I recently acquired a Veggetti slicer for the tidy sum of $14 plus tax. I am generally suspicious of “As Seen On TV” products, and not without reason. However, the Veggetti has been well worth its price. It’s basically a giant pencil sharpener for vegetables, which can slice them into thick or thin strings depending on which end you use.

Here’s a picture of what the sliced vegetables look like:

4-spiral_squash

For this recipe, I substituted yellow squash for spaghetti. I used the “thin” end of the Veggetti to slice the squash, and then boiled it for 2 minutes. The result was an excellent substitute, and I plan to use this device quite frequently in the future.

I substituted shelled edamame for the black beans in this recipe. I happened to have it on hand, and it fit the color scheme. :) Definitely making this dish again: the flavors are excellent, and it’s remarkably satisfying for a recipe which contains nothing but vegetables and seasoning!

Ingredients:

  • 4 yellow squash, spiral-sliced and boiled for 2 minutes
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 red bell pepper, cut into strips
  • 2 garlic cloves, minced
  • 1 cup shelled cooked edamame
  • 2 cups broccoli flowerets, blanched
  • 1/4 cup minced fresh basil
  • 2 teaspoons minced fresh oregano
  • Salt and pepper to taste
  • Parmesan cheese for topping

Directions:

2-peppers_onions

In a large skillet, heat the oil over medium heat and sauté the onion, bell pepper, and garlic until tender.

3-edamame

Add the edamame and broccoli, and cook for 1 more minute.

5-finished

In a large bowl, toss together the cooked spiral-sliced squash, vegetable mixture, basil, oregano, salt, and pepper.

Serve topped with Parmesan cheese.

Serves 4.

 Click here for a print-friendly version.