Craving Pasta On Keto, Especially Fettuccini? We Got You Covered!

NEXT WEEK WE WILL MAKE A BRIEF STOP OVER IN ROMA, ITALY WITH A BIT OF JAPAN BLENDED IN!


How is that? Comfort Keto's own Chef J9 (Chef Janine) is featuring the smooth and creamy chicken Alfredo pasta dish that can't be beat. This classical Italian dish is full of the flavor of Parmesan cheese and our house Italian seasoning. Chef J9 tosses the "noodles" in a rich, creamy Alfredo sauce made with heavy cream from scratch, then all is topped with grilled chicken breast, lightly steamed broccoli, and crumbled bacon. We serve this delicacy with a small side salad of halved grape tomatoes and Romaine lettuce.




In 1914, a restaurateur in Rome, Italy, Alfredo di Lelio invented this light fettuccine dish tossed with butter and Parmesan cheese that wouldn't aggravate his pregnant wife's tummy.


While on their honeymoon in 1920, two famous American actors of the silent movies era, Douglas Fairbanks and Mary Pickford discovered this wonderful pasta dish at Alfredo's restaurant and brought the recipe home to the U.S. where it became a worldwide hit.


Fettuccine noodles are the traditional pasta in this dish -which is of course a no-no in ketogenic kitchen. Chef J9 created the totally ketogenic version of this dish using fettuccine style flat Shirataki noodles that will guaranteed tantalize your taste buds and hit the spot to satisfy your pasta cravings. Flat Shirataki noodles are ideal for this dish as they do not get soggy when being submerged in the sauce.


Shirataki noodles are a unique food which are often called miracle noodles or konjac noodles. They are very filling yet contain ZERO CARBS and are extremely low in calories.


They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant (elephant yam) which grows primarily in Japan, China and Southeast Asia. Glucomannan has impressive health benefits. In fact, glucomannan has been shown to cause weight loss in numerous studies.


“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. The mixture is boiled and then shaped into noodles. Shirataki noodles contain about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. Yet, the glucomannan fiber in shirataki noodle is also great prebiotic (food for your gut bacteria) and will boost your immune system tremendously.


Bon appetite!


Chef J9 (Chef Janine)



Please check out the whole menu and order by Friday midnight at

https://www.myketopal.com/ck-10-meals-if-summer-menu-9


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