OMG Carb Free (!) Pasta (Chicken)

[desertgirl6801 63]

The original recipe page does not load for me' date=' so I had to use Google cache to get the recipe off Rachael'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

Before:

17 grams of fat

840 calories

After:

6 grams of fat

133 calories

Ingredients

[*]3/4 cup cold Water

[*]2 tablespoons egg 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.< /p>

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

starting my puree stage. Definitely need to try this!!

[buckeyefan1985 29]

I made this last night. I must have done something wrong because my chicken purée didn't come out like spaghetti. In fact, it was more like little little pieces of spaghetti. Never got the long pieces that looked like spaghetti. It tasted good. The appearance left a lot to be desired. Any suggestions on maybe what I did wrong. I will definitely make it again.

[fallingwhisper 187]

I made this last night. I must have done something wrong because my chicken purée didn't come out like spaghetti. In fact' date=' it was more like little little pieces of spaghetti. Never got the long pieces that looked like spaghetti. It tasted good. The appearance left a lot to be desired. Any suggestions on maybe what I did wrong. I will definitely make it again.[/quote']

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip, so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle

[fallingwhisper 187]

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip' date=' so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle[/quote']

Also, someone on Facebook said that they used an icing bag with a tiny tip, and it was easier for her than the bottle

[karpouzian 94]

Or the heat of the Water?

[fallingwhisper 187]

Or the heat of the Water?

Yep maybe. Mine was really boiling when I did it

[Marcy Houghton 10]

The video showed him turning the Water temp down so it was not boiling when he put it in the water...i think the boiling made it break apart maybe.

[buckeyefan1985 29]

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip' date=' so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle[/quote']

I think my bottle was ok. Are you saying to turn it upside to get the air out?

[buckeyefan1985 29]

The video showed him turning the Water temp down so it was not boiling when he put it in the water...i think the boiling made it break apart maybe.

I did turn the temp down after it started boiling. I guess maybe I just didn't wait long enough before squeezing in the mixture. How do you know when to start squeezing in the mixture?

[fallingwhisper 187]

I did turn the temp down after it started boiling. I guess maybe I just didn't wait long enough before squeezing in the mixture. How do you know when to start squeezing in the mixture?

Yep, I turned it upside down so all the chicken was at the top of the bottle. And my Water was really boiling when I put it in, and it worked for me. Was your mixture cold enough? It has to be really cold, that's why you put so much ice in it

[Macy6 356]

Michaels should have the egg white powder in their baking aisle.

[buckeyefan1985 29]

Michaels should have the egg white powder in their baking aisle.

That is where I found my egg white powder. I think the can I bought was 8 ounces for about $9.00. They had a smaller can and a bigger size can.