Do you guys every crave pasta? I know I do!
One of my group members posted this on my Low Carb Thyroid group page on Facebook. I’m super excited to try it! Sounds like a bit of work, but I’m willing to try it if I can eat something that resembles pasta! There is a LOT more the the recipe Rachel Ray posted than just the pasta, and you can check that out in the link below the pasta recipe. I’ll be trying this pasta this weekend, so I will let you all know how it turns out!
- 3/4 cup ice
- 3 tablespoons egg white powder
- 6 ounces cold chicken breast, cut into 1 inch chunks
Boil 4 quarts of water in a large pot. Once the water is boiling add 2 tablespoons of salt. Place the ice and the egg white powder in the beaker of a blender, and blend on low speed until all the powder has dissolved, then add the chicken breast and blend on high speed until smooth and glossy. Place the contents of the blender into a squeeze bottle and set in the refrigerator for about 30 minutes.
Fill a medium sauce pan with water and bring water to a boil. Turn the boiling water down to low heat and squeeze the chicken mixture out of the squeeze bottle in a steady stream into the boiling water into strands the same length as spaghetti, about 10 inches until there is no more room on the surface of the water. Let the noodles cook for 30 seconds then remove them with a strainer or spider, set them aside in a bowl and repeat until all of the chicken mixture is used.