Keto Tagliatelle with Chicken, Spinach, and Sun-Dried Tomatoes in Creamy Sauce - photo 1
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Keto Tagliatelle with Chicken, Spinach, and Sun-Dried Tomatoes in Creamy Sauce

Pikantne Main Dishes Italian Cuisine Dishes for Special Occasions 70 min Medium 29 wyświetleń ~34.39 PLN - (0)
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Description

Here is a dish that revolutionizes the thinking about a low-carb diet! Our Keto Tagliatelle is proof that giving up traditional pasta doesn't mean the end of culinary pleasures. The base of this extraordinary 'pasta' is a flexible dough made from mozzarella cheese, almond flour, and cream cheese, known in keto circles as 'fathead dough'. Thanks to this, we achieve a surprisingly authentic texture and flavor that pairs perfectly with rich, creamy sauces. In this version, we combined tender pieces of chicken, fresh spinach, and intensely flavored sun-dried tomatoes, all enveloped in a velvety cream and parmesan sauce. The dish is not only gluten-free and low-carb, but also incredibly filling and rich in protein and healthy fats. It looks appetizing, smells amazing, and tastes like comfort food at its best, in a healthy version. Perfect for an elegant dinner or a satisfying lunch that won't weigh you down.

Ingredients (16)

Servings:
2
  • Sour mozzarella cheese 150 g
  • Cream cheese 60 g
  • Almond flour 80 g
  • Chicken egg 1 szt.
  • Chicken breast 200 g
  • 30% cream 150 ml
  • Fresh spinach 100 g
  • Onion 0.5 szt.
  • Garlic 2 ząbki
  • Sun-dried tomatoes in oil 50 g
  • Parmesan 30 g
  • Extra virgin olive oil 0.1 łyżek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Xanthan gum 1 łyżeczka
  • Fresh basil 0.2 pęczków
💰 Szacowany koszt dania: ~34.39 PLN (17.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Keto Tagliatelle Pasta

1

Start by preparing the dough. In a microwave-safe bowl, place 150g of grated mozzarella and 60g of cream cheese. Heat in the microwave for about 60-90 seconds, in 30-second intervals. After each interval, take the bowl out and stir the ingredients with a silicone spatula. The goal is to achieve a smooth, liquid, and stretchy cheese mixture. The cheeses should be completely melted and combined.

Ingredients: Sour mozzarella cheese, Cream cheese
If you don't have a microwave, you can melt the cheeses in a small saucepan over very low heat, stirring constantly, or in a bowl set over a pot of boiling water (a double boiler). Be careful not to burn the cheese, as it will become bitter.
2

In a second, larger bowl, mix the dry ingredients. Add 80g of almond flour, 2 pinches of salt (about 2g), and, if using, 2g of xanthan gum. Thoroughly mix these ingredients with a whisk or fork to distribute them evenly. This will ensure the dough has a uniform texture.

Ingredients: Almond flour, Salt, Xanthan gum
Xanthan gum is optional but highly recommended. It makes the dough more elastic and 'pasta-like'. Thoroughly mixing the dry ingredients prevents lumps from forming in the dough.
3

Add the mixture of dry ingredients and one egg to the hot cheese mass. Now act quickly! Using a sturdy spoon or silicone spatula, start mixing and kneading the ingredients vigorously in the bowl. The mixture will initially be very sticky. Continue mixing until the ingredients come together into a ball of dough. Be careful, the mixture is hot.

Ingredients: Chicken egg
The key is to quickly combine the ingredients while the cheese mixture is warm and pliable. If the dough is too sticky, you can lightly grease your hands with olive oil, which will make kneading easier.
4

Form the dough into a ball, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes. Chilling the dough is crucial as it will cause the fats in it to harden, making the dough much less sticky and easier to roll out.

Don't skip this step! Trying to roll out warm dough will end in frustration and sticking to everything. You can prepare the dough a day in advance and store it in the fridge.
5

After chilling, take the dough out of the fridge. Prepare a large sheet of baking paper and place the ball of dough on it. Cover it with a second identical sheet. Using a rolling pin, roll out the dough between the two sheets of paper into a very thin sheet, about 1-2 mm thick. The thinner the pasta, the better. Then, using a pizza cutter or a sharp knife, cut the sheet into strips about 1 cm wide, creating tagliatelle ribbons.

Rolling between parchment paper prevents the dough from sticking to the rolling pin and the countertop. Try to roll it evenly across the entire surface. If the dough cracks at the edges, simply pinch it together with your fingers and continue rolling.

Creamy Chicken and Spinach Sauce

6

While the dough is cooling, prepare the sauce. Wash the chicken breast, dry it with a paper towel, and cut it into cubes about 2 cm on each side. Peel the onion and chop it finely. Peel the garlic and press it through a garlic press or chop it very finely. Drain the sun-dried tomatoes from the oil and cut them into strips.

Ingredients: Chicken breast, Onion, Garlic, Sun-dried tomatoes in oil
Preparing all the ingredients before starting to fry (the so-called mise en place) will make cooking smooth and stress-free. Use a sharp knife to make your work easier.
7

In a large, deep skillet, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add the chopped chicken. Cook for 5-7 minutes, stirring occasionally, until the meat is golden on all sides and fully cooked in the center. Season with salt and pepper. Transfer the cooked chicken to a plate and set aside.

Ingredients: Chicken breast, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not overcrowd the pan – if the pieces of chicken are too close together, they will steam instead of fry. If you have more meat, fry it in batches. To check if the chicken is done, cut into the thickest piece – it should be white inside.
8

In the same pan (do not wash it!), pour in the remaining oil, if needed. Reduce the heat to low/medium and add the chopped onion. Sauté for about 4-5 minutes until it becomes soft and translucent. Then add the garlic and sauté for another minute until it releases its aroma. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Onion, Garlic
The remnants from frying chicken at the bottom of the pan are called 'fond' – the essence of flavor. When you add liquid ingredients, scrape them with a wooden spoon to enrich the sauce.
9

Add the chopped sun-dried tomatoes to the sautéed onion and garlic. Fry together for a minute. Then pour in 150 ml of 30% cream. Slightly increase the heat and bring the sauce to a gentle boil, stirring constantly. Cook on low heat for 2-3 minutes until the sauce thickens slightly.

Ingredients: Sun-dried tomatoes in oil, 30% cream
'Gentle simmering' means that small bubbles appear on the surface of the sauce, rather than a vigorous boil. Too high a temperature can cause the cream to curdle.
10

Reduce the heat to the minimum. Add 30g of grated Parmesan and stir until the cheese completely melts and combines with the sauce. Then add 100g of fresh spinach. You can add it in batches. Gently stir until the leaves wilt and reduce in volume, which will take about 1-2 minutes. Finally, add the previously cooked chicken to the sauce. Mix everything, taste, and season with salt and pepper if needed.

Ingredients: Parmesan, Fresh spinach, Salt, Pieprz czarny świeżo mielony
Adding parmesan over low heat prevents it from clumping. Spinach may seem like a large volume, but it quickly 'disappears' under the influence of heat.

Combination of Dish and Cooking Pasta

11

In a large pot, bring plenty of salted water to a boil. When the water is boiling vigorously, gently add the prepared strips of pasta. Cook for a very short time, only for 60-90 seconds. The pasta is ready when it floats to the surface. It will be delicate, so remove it carefully.

Use a really large pot with plenty of water so the pasta can swim freely and doesn't stick together. Don't cook it for too long, as it may fall apart. It's best to cook it just before serving.
12

Using a slotted spoon or tongs, gently transfer the cooked pasta directly from the water to the pan with the hot sauce. Gently mix everything so that the sauce thoroughly coats each ribbon of pasta. Heat together for about 30 seconds. Immediately plate. Optionally, sprinkle with an extra portion of Parmesan and garnish with fresh basil leaves.

Ingredients: Parmesan, Fresh basil
Transferring the pasta directly from the water to the sauce allows a bit of the cooking water to help combine the sauce with the pasta. This dish tastes best right after preparation when it is hot and creamy.

Fun Fact

💡

The 'Fathead' dough, from which this pasta is made, was popularized by a documentary film of the same name. Its creator used it to make pizza to prove that a low-carb diet can be tasty and diverse. Since then, it has become a staple in many creative recipes in keto cuisine.

Best for

Elegancka kolacja we dwoje Obiad dla dbających o linię Gdy masz ochotę na włoskie smaki bez węglowodanów Spotkanie ze znajomymi na diecie keto

Tips

🍽️ Serving

Serve the dish immediately after preparation, in deep plates or bowls that will retain heat. Before serving, sprinkle with freshly grated Parmesan and a few basil leaves for freshness. A simple arugula salad with a vinaigrette dressing made from olive oil and lemon juice pairs perfectly with the dish, balancing the richness of the sauce.

🥡 Storage

This dish tastes best fresh. Cooked keto pasta tends to change texture after reheating. If you need to store leftovers, do so in an airtight container in the fridge for up to 2 days. It's best to reheat in a pan over low heat, adding a little water or cream to restore the creaminess of the sauce. Freezing the finished dish is not recommended.

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