Update 4/5/2013

I tried making lasagna out of the noodles tonight. It tasted very good. I layered a small glass dish with the noodles, covered it with spaghetti sauce, put on a layer of sliced black olives, and a layer of mozzarella cheese. Baked for 30 minutes at 350 and let it sit in the oven for an additional 15 minutes.

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I tried making my spaghetti noodles from the recipe below. It turned out really well. I couldn't leave the basic recipe alone and had to add some garlic and onion to the pureed chicken.

Also my store does not carry powdered eggs, so I bought a box of liquid egg whites and used that instead.

I picked up a squeeze bottle in the housewares section of Walmart for 97 cents.

And a jar of Alfredo sauce. It tasted pretty good with Alfredo, but I prefer spaghetti sauce on the noodles.

The toughest part was getting the right combination of water to chicken ratio. I wanted it thick enough hold together as it came out of the squeeze bottle, yet thin enough to pour into the squeeze bottle.

Never did get it right. It was thicker than I wanted and I wound up using the handle of spoon to poke it down the throat of a funnel and into the bottle.

So I got the water to a rolling boil and had my squeeze bottle loaded for bear. Gave it a big squeeze and started goin round and round like I was making a funnel cake. About the 5th round, the bottle gave out a big "SPLAT" - did you know that even the smallest droplets of boiling water hurt when they hit your forearms? So take a tip - turn the bottle upside down and tap it on the counter to pack down the liquid chicken as much as possible before squeezing over the boiling water!

It was a big chicken breast, probably 10oz.. It was enough to load the bottle 2 1/2 times.

Tips:

Freeze the raw chicken until it's stiff and sounds kinda crunchy when you bend it. This will make it easier to cut into cubes and puree. I found out the hard way that floppy chicken tends to wrap itself around the blender blades. The warmer the chicken, the stretchier it gets.

Cut the chicken into 1 inch or smaller pieces - this will also help prevent the chicken from wrapping around the blades and extend the life of your blender motor.

Liquid egg whites work well in this recipe if you can't find the powdered egg whites. I used about 1/4 - 1/2 cup per chicken breast.

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The recipe was off Rachael Ray's site.

Watch the video, use this link:

http://www.rachaelra...ta-al-pomodoro/

Rocco DiSpirito's Pasta al Pomodoro

Aired on: April 1, 2013

6 grams of fat

133 calories

Ingredients

• 3/4 cup cold water
  
• 2 tablespoons egg white powder
  
• 6 ounces cold chicken breast, cut into 1 inch chunks
  
• 1 tablespoon extra virgin olive oil
  
• 7 cloves garlic, sliced thin
  
• 1 pinch red chili flakes (pepperoncino)
  
• 2 cups whole fresh ready to burst ripe tomatoes, cut into large dice
  
• Salt and fresh ground pepper to taste
  
• 1 ounce Parmigiano-Reggiano, freshly grated
  
• 16 leaves of fresh basil, torn by hand into small pieces
  

Yields: 4

Preparation

Boil 4 quarts of water in a large pot. Once the water is boiling add 2 tablespoons of salt. Preheat broiler. Place the water and the egg white powder in the beaker of a blender, and blend on low speed until all the powder has dissolved, then add the chicken breast and blend on high speed until smooth and glossy. Place the contents of the blender into a squeeze bottle and set in the refrigerator.

Pour the olive oil into a large nonstick sauté pan and then lay out the garlic slices in one even layer over the top of the pan. Place the pan over medium to high heat and cook the garlic until it begins to brown, then move the pan to the middle rack of the oven under the broiler to continue to brown the top of the garlic, about 1 minute. Place the pan back on the stove and add red chili flakes and half the basil leaves, cook for 15 seconds and then add the tomatoes. Cook the tomatoes over medium heat until the sauce comes to a simmer and let cook until the sauce has slightly thickened but still loose, about 2 minutes. Add half of the cheese and stir it completely into the sauce and turn off the stove and season lightly with salt and fresh ground black pepper.

Turn the boiling water down to low heat and squeeze the chicken mixture out of the squeeze bottle in a steady stream into the boiling water into strands the same length as spaghetti, about 10 inches until there is no more room on the surface of the water. Let the noodles cook for 30 seconds then remove them with a strainer or spider, set them aside in a bowl and repeat until all of the chicken mixture is used.

Add the noodles to the pan and turn the heat to medium high heat. Toss the pasta to coat evenly with a heat resistant rubber spatula and cook until the sauce begins to cling to the noodles. Add the remaining basil and check seasoning. Plate the pasta on four separate plates and sprinkle with remaining cheese.

Tip: Use a store-bought, fat free, no added sugar marinara sauce and you can make this meal in less then 10 minutes.

Per Serving:

133 calories, 6.17g fat (2g sat, 3g mono, 1g poly), 6.25mg cholesterol, 114.75mg sodium, 4.575g carbohydrates, 1.1g fiber, 13.05g protein