Keto Taco Alfredo Chicken Pasta
In the “Sound of Music” Julie Andrews sings about her favorite things; raindrops on roses, whiskers on kittens, warm woolen mittens, etc. Well, if I were to break into song about a few of my favorite things, it would definitely include tacos, alfredo, pasta, and everything else in this recipe. If I’m being 100% honest it would probably still mention kitten whiskers too, but for real this keto taco alfredo chicken pasta is a mashup of some of my favorite flavors. It is super simple to make and made with only 5 ingredients (minus spices and pantry staples).
I once read about how alfredo sauce was invented and I thought it was somewhat interesting. In the early 20th century an Italian man named Alfredo added a ton of butter and cheese to his pasta in order to spur his wife’s appetite while she was pregnant. I don’t know if that was a true story or just a myth, but I do know if you put enough butter and cheese on just about anything it instantly become delicious and practically irresistible.
Of course traditional pasta is way outside the macronutrient profile for those on a keto diet, so for this recipe I use miracle noodles. The miracle noodle is derived from the konjac plant, and when you open your first bag be prepared, because the smell is atrocious. Fortunately they taste nothing like they smell, in fact they don’t have much taste at all. I use them in dishes primarily for the texture, and the amazing health benefits. These noodles are full of prebiotics, and area great source of viscous fiber. If you are following the keto diet for weight loss these are great to have on hand because they are calorie free, practically carb free, and they stimulate a gut hormone that makes you feel full. However, they have been found to cause gastrointestinal distress in some people, so if you haven’t had them before, add them into your diet gradually to see how you tolerate them.
Check out these other resources to read more about the nutritional benefits of shirataki noodles:
- 2 tablespoons olive oil
- 1 lb chicken cutlets
- 3 tablespoons, divided taco seasoning
- 1 cup heavy cream
- 1.5 cups Mexican blend shredded cheese
- 1 (10 oz) can Rotel
- 2 (7 oz) packs Miracle noodles