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.

Breana Killeen
Source: EatingWell Magazine, December 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

465.9 calories; protein 40.3g 81% DV; carbohydrates 25.6g 8% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 3.3g; fat 21.8g 34% DV; saturated fat 11.7g 58% DV; cholesterol 113.1mg 38% DV; vitamin a iu 8018IU 160% DV; vitamin c 45.5mg 76% DV; folate 15.3mcg 4% DV; calcium 408.6mg 41% DV; iron 5.8mg 32% DV; magnesium 121.9mg 44% DV; potassium 560.8mg 16% DV; sodium 739.3mg 30% DV; thiamin 0.1mg 9% DV.