With a little help from a spiralizer, celeriac is transformed into fettuccine "pasta." Tossed with spinach, chicken and a luscious Parmesan cream sauce, lower-carb pasta never tasted so good. You get a bigger portion of celeriac "noodles" and still save more than 100 calories over 1 cup of regular pasta. Source: EatingWell Magazine, December 2019

Breana Killeen
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Ingredients

Directions

  • Put a large pot of water on to boil. Using a spiral vegetable slicer, cut celeriac into long strands. You should have about 10 cups of celeriac "noodles."

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  • Combine broth, wine, chicken tenders and garlic in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.

  • Meanwhile, cook the "noodles" in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Transfer to a colander and let drain for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.

  • Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces.

  • Puree the garlic and broth with an immersion blender or in a blender until smooth, about 1 minute. (Use caution when blending hot liquids.) Bring the mixture to a simmer over medium-high heat. Add cornstarch mixture and cook, whisking, until slightly thickened, about 1 minute. Whisk in 3/4 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute.

  • Drain the vegetables, if necessary. Pour the chicken mixture on top. Serve topped with the remaining 1/4 cup Parmesan and parsley.

Nutrition Facts

466 calories; 21.8 g total fat; 11.7 g saturated fat; 113 mg cholesterol; 739 mg sodium. 561 mg potassium; 25.6 g carbohydrates; 5.2 g fiber; 3 g sugar; 40.3 g protein; 8018 IU vitamin a iu; 46 mg vitamin c; 15 mcg folate; 409 mg calcium; 6 mg iron; 122 mg magnesium;