When I heard that Carba-Nada makes a
low-carb Garlic Fettucine that only has 140 calories, 1 g of fat, and 6 g of fiber per 1 1/2 cup serving, I have to say that my interest was PEAKED. Even better, people say that you can’t tell anything’s missing from this pasta whatsoever (..I admit to finding that hard to believe).
I thought that the best way to test these claims, of course, was to buy a pack so I could EAT some myself and report back on the findings…so that’s exactly what I did. I ordered a bag from
Amazon.com for $4.99 amd had it shipped to my house.
Carba Nada Garlic Fettucine - 140 cal (2 pts) for 1 & 1/2 cups
Once the fettucine were on hand, I decided that I would make a simple, chicken and white wine sauce to go with them for the first tasting experience. Here’s what’s needed for the sauce:
1 tsp extra virgin olive oil & olive oil cooking spray
1 Tbsp garlic, minced
1 cup portabella mushrooms (small)
2 cups Roma tomatoes, diced
6 oz precooked, grilled chicken (like Harvestland)
1/2 cup white wine (like Chardonnay)
3 servings of Carba-Nada Garlic Fettucine (4.5 cups dry)
salt & pepper to taste
Making The Dish:
To get started, you’ll want to pre-heat a pan to medium-high heat while cooking the fettucine as instructed in a second pan and then setting them aside when ready. In your empty saute pan, add tsp of extra virgin olive oil, cooking spray and minced garlic.
Heat pan on med-high heat with oil, cooking spray & garlic
Once the garlic starts to brown ever so slightly, it’s time to add and saute the mushrooms for several minutes until they soften.
Once garlic has heated, add mushrooms & saute
Next, it’s time to pour in the diced Roma tomatoes. Salt & pepper to taste to draw out the water and continue to stir/cook for several minutes. Once the veggies are softened, you can toss in the chicken and heat it through for several minutes.
After veggies soften, add chicken and heat through..
Now, it’s time for the vino. Pour in your 1/2 cup of Chardonnay to the mixture and bring it to a boil. Once boiling, drop the heat to medium and continue to simmer for several minutes.
Add wine to chicken & vegetable mixture & simmer
You’re ready to bring the ingredients together. Take the fettucine that have been cooked, drained and set aside and place them in the middle of your sauce pan.
Drain Fettucine from water and place in pan
Mix the fettucine thoroughly with the sauce mixture until the pasta is evenly coated.
Pour the Fettucine in the sauce pan, mix & serve
Scoop 1 cup of the fettucine / sauce mixture into a bowl and top with fresh grated parmesan cheese if you’d like. There’s nothing left to do but to taste the product.
Garlic Chicken Fettucine - Approx 240 cal (4 pts) per cup
I served this Carba-Nada fettucine recipe to my husband without telling him that it wasn’t regular pasta…and he didn’t know the difference. In fact, he went on about how good it was. And, I have to say that unlike most low-carb pasta options..I enjoyed every bite of the dish and didn’t think I was settling for anything other than real thing. Soooo good. I’m excited that I have left-overs for my lunch this week. Yay!
Have you tried this pasta? If so, what do you think? If not, are there any other low-carb products you enjoy and want to share?
Everyone raves about the Carba-Nada pasta but I haven’t tried it yet. Looks thick and delicious. I really like the white wine sauce too.
I saw it mentioned in a couple places and I’m so glad I decided to make the fettuccine. It tastes like the real thing (or even better) in my opinion. Nom nom nom.
wow, i’d never even heard of low-carb pasta! (lol…isn’t that an oxymoron?) i don’t have pasta very often, but when i do it’s the wholegrain variety loaded with protein and fibre.
I know, right. Seems to good to be true. Delicious. I’m with you though – it needs to have fiber and good stuff too.