Keto chicken Alfredo pasta
- 4 4 eggeggs
- 6 6 egg yolkegg yolks
- ¾ cup 180 ml water
- 2 tbsp 2 tbsp olive oil
- ½ cup (22⁄3 oz.) 120 ml (80 g) ground psyllium husk powder
- 4 tbsp 4 tbsp
- 1½ tsp 1½ tsp salt
- 8 oz. 230 g bacon
- 2 lbs 900 g chicken breastchicken breasts
- 1 tbsp 1 tbsp butter, for frying
- 5 oz. (2 cups) 140 g (475 ml) mushrooms, thinly sliced
- 1 (4 oz.) 1 (120 g) , thinly sliced, thinly sliced
- salt and ground black pepper
- 1¼ cups 300 ml
- ¾ cup 180 ml whole milk
- ¾ cup (2 oz.) 180 ml (60 g) shredded Parmesan cheese
- 4 4 garlic clove, mincedgarlic cloves, minced
- 4 tbsp 4 tbsp green pesto
- salt and ground black pepper to taste
- Set the oven to 300°F (150°C). Start with the pasta: Whisk the eggs and egg yolks until fluffy, add water and olive oil.
- In another bowl, combine the dry ingredients then add to the egg batter. Whisk to combine and let sit for 7-8 minutes. Stir.
- Spread the batter onto two sheets of parchment paper. Place plastic wrap on top and roll out towards the edges of the sheets. Try to spread evenly and thinly.
- Remove the plastic foil before baking. Bake for about 10 minutes. Let it cool, then roll the pasta into a log and cut into thin strips with a sharp knife.
- Fry the bacon until crisp in a large dry frying pan over high heat. Set the bacon aside.
- Cut the chicken breasts lengthwise so that you get twice as many filets. Season with salt and pepper and fry in butter in the same frying pan over medium heat until the fillets turn golden or until chicken registers 165°F (72°C).
- Fry the peppers and mushrooms in the same frying pan for a couple of minutes until softened. Season with salt and pepper.
- Bring the cream and milk to a boil in a medium-sized saucepan. Stir in parmesan, garlic, and pesto, and season with salt and pepper. Simmer until creamy.
- Mix the pasta with the vegetables in the pan and pour the sauce on top. Toss until the creamy sauce covers all the pasta and vegetables.
- Divide the pasta mix onto plates. Top with the chicken and a couple of bacon strips and perhaps a little more parmesan cheese before serving.
Save the egg whites that aren't used in this recipe by freezing them. Place one or two egg whites at a time into small resealable bags. Be sure to label how many egg whites are in each bag. When ready to use (great for adding to scrambled eggs and omelets) thaw by submerging the bag in room temperature water for 10 minutes.