February 7th, 2012
You’re probably thinking I’ve lost my mind, but fear not – this is a good one!
Ever since I started my addiction to Pinterest, I keep seeing the occasional pin about a recipe where the pasta has been replaced with tofu noodles. I have never seen tofu noodles, and do not know much about tofu (other than I like it in my pad thai). So I was intrigued.
For months now, I have been avoiding pasta like the plague – 40+ grams of carbohydrates per serving? I’ll pass. I make most meals here at home, so avoiding pasta wasn’t too much of an issue for me. But for my boyfriend, who happens to be Italian and LOVES pasta, well he felt a little left out. I decided it was time. Time for Tofu Noodles.
These bad boys are not easy to find. Especially in Central PA where the grocery store situation is sub par. But I finally found them! If you look carefully in the refrigerated section of the Organic aisle, you’ll find packaged tofu blocks, and tofu noodles! I bought the fettucini, with the idea of making low carb chicken fettucini alfredo!
Here we go!
Here’s what you’ll need.
- 1 bag tofu fettucini noodles
- 1 jar alfredo sauce
- 2 chicken breasts, chopped into 1 inch pieces
- 1 tbsp butter
- 1 cup broccoli, chopped
Empty contents of the tofu noodle bag into a strainer in the sink. Rinse with warm water thoroughly to get rid of the stink. Yes, I said stink, because it smells like fish. I hate the smell of fish, so this was a little difficult for me, but the end result is SO worth it. Toss the noodles to help rid of extra moisture, and pat dry if needed. Then microwave for 1 minute in a microwave safe bowl. Set noodles aside.
In a medium size saucepan, heat the butter over medium heat until melted. Add chicken and broccoli and cook until the chicken is done.
Add 2 servings of alfredo sauce and whatever seasonings you like.
Serve over tofu noodles. Done!
Ok, honestly I just about died when I ate it – it was JUST like eating real pasta! Same consistency, amazing. The only thing it was missing, was that bloated feeling you get after eating pasta, and I definitely do NOT miss that! This recipe is definitely a 5 star!
I made real fettucini for my boyfriend, and saved the leftover tofu noodles for the next dinner, when I made an atkins friendly version of chicken parmesan! I just didn’t coat the chicken with breading :)
And the leftover noodles tasted just as good the second day! You have NO idea how excited I am to be able to make AND eat pasta again. Amazing! I’m looking forward to trying the spaghetti version of the tofu noodles :)
Looking for more atkins friendly recipes? Check out my Atkins Pinterest board!
I’ll be back again this week – see you soon!