Fettuccine Alfredo With Chicken & Broccoli

Result? Creamy, dreamy – I loved it! I think that using crepes is a fantastic way to substitute pasta on a low-carb diet. The crepes are basically pure fat and protein. Don’t expect them to taste like “regular” pasta, they don’t have the same texture but are a perfect carrier for any sauces and gravies! Fettuccine Alfredo With Chicken & Broccoli!

Fettuccine Alfredo With Chicken & Broccoli

These crepes are extremely versatile. They’re tougher than your standard soft. And svelte French crepe. They can handle a little more thrown at them. They’re also very neutral. From a taste perspective. They’re more a texture or “purpose” than they are a “flavor.” I use them for all kind of things—as a crepe, filled with sugar-free jams, shmears, and berries, but also as a wrap.

It’s not at all uncommon for me to put a slice of turkey into one of these things, then cheese, a slice of tomato, some lettuce, and mustard. Roll it up. Deli wrap! I’ve used them in place of tortillas for enchiladas. You can roll them up really tightly and slice them into noodles too! Toss these with some zucchini strips, sauce, and cheese, and it’s very pasta-like… low-primal style!

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Nutritional Values (per serving

Macronutrient ratio: Calories from carbs (4%), protein (29%), fat (67%).

Total Carbs                                                                     8.4                 grams
Fiber                                                                                 1.8                 grams
Net Carbs                                                                        6.5                 grams
Protein                                                                             45                 grams
Fat                                                                                  45.6                grams
of which Saturated                                                      25.7                grams
Calories                                                                          628                 kcal
Magnesium                                                                    66                  mg (17% RDA)
Potassium                                                                      777                 mg (39% EMR)

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Ingredients (makes 6 servings)

Crepe fettuccine:

• 1 cup ricotta cheese (240 g/ 8.5 oz)
• 8 large eggs
• pinch salt
• butter or ghee for greasing

Chicken & broccoli:

• 600 g chicken breasts, sliced, skinless and boneless (1.3 lb)
• 1 medium broccoli, cut into florets (400 g/ 14.1 oz)
• 1 tbsp ghee
• pinch salt (I like pink Himalayan)

Alfredo sauce:

• 1/4 cup butter (58 g/ 2 oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 2 cloves garlic, minced
• 1 1/2 cups grated Parmesan cheese (135 g/ 4.8 oz)
• 1/4 tsp white or black pepper
• pinch salt
• 1 tsp dried Italian herbs

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Instructions

1. Prepare the crepes. Add the ricotta, eggs, and salt into a blender. Process end until smooth. Set aside.
2. Heat a lightly buttered crepe or nonstick sauté pan over medium-low heat.
3. Depending on the size of the pan, add just short of 1/4 cup (60 mL) of batter to the pan and spread it evenly. If necessary, pick up the pan and deliberately tilt it in a variety of directions, directing the flow of the batter around the base of the pan until it completely covers the base of the pan, like a very thin pancake. Once the edges start to brown and curl, loosen the crepe with a spatula and flip it to brown the other side. Repeat this process, placing each completed crepe on a paper towel.
4. Stack the crepes into little stacks of 4 or 5; then roll them into fairly tight little logs. Slice each crepe every 1/2 inch (1 cm) for something approximating a fettuccine noodle. You could double that for something like a pappardelle, or go much thinner for a linguini or even an angel hair. Once cut, pick the noodles up and “fluff” them, so that they are a nice little pile of noodles. Set aside.

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And…

1. Meanwhile, cook the chicken. Slice it into thin strips and season with salt. Grease a large pan with a tablespoon of ghee and heat over a medium-high heat. Once hot, add the sliced chicken in a single layer and cook until opaque and lightly browned from all sides. Steam the broccoli or boil in hot salted water briefly for 3-5 minutes, until crisp-tender (I used a microwave and cooked it for 3 minutes).
2. Work in batches if needed – do not overfill the pan. Once cooked, transfer into a bowl and set aside. Place the butter in the pan where you cooked the chicken and add minced garlic. Cook until fragrant and pour in the cream.
3. Add the pepper, salt, Italian herbs and stir until combined.
4. Grated Parmesan cheese and mix util creamy.
5. Add the steamed broccoli florets, cooked chicken and cook for 30-60 seconds just to heat through. Take off the heat and set aside.
6. Serve with the sliced crepe fettuccine. To store, let it cool down and keep refrigerated for up to 3 days (meat with broccoli separately from the crepe fettuccine).

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