Lower Carb Fettucine Boscaiola Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 12To prep: 10 minutesTo cook: 10 minutesDifficulty: Easy Nutrition per servingKilojoules: 1389Calories: 332Protein: 45gFat: 6.4gSaturated Fat: 1.5gCarbohydrates: 17gCarbohydrates per 100g: 6.8gFibre: 12.8gSodium: 448mgPotassium: 814mg Ingredients 200g low carb Qetoe pasta of your choice e.g., fettucine 1 teaspoon olive oil 100g shortcut bacon, diced ½ small onion, finely chopped 1 garlic clove, crushed 150 g button mushrooms, sliced 200g cooked chicken, chopped Salt and black pepper to taste 3 tsp cornflour 1 cup Nestle Evaporated skim milk ¼ cup chopped parsley Method Prepare Qetoe pasta: Bring 2 litres of water to boil. Add fettucine and cook for 5 minutes or until al dente. Drain and set aside. Add olive oil to a nonstick pan or casserole pot and heat on medium. Add bacon, onion and garlic and cook for 5 minutes. Add mushrooms, cover and cook 4 minutes or until mushrooms are tender. Add cooked chicken and stir through. In a small cup, mix cornflour and 2 tablespoons evaporated milk. Add to the pan with the remaining evaporated milk. Bring to the boil, stirring constantly. Reduce heat to low. Add pasta and parsley to sauce and stir until heated through. Serve immediately.
