Approximate macros per serving, 367 Cal, 30g Fat, 3.1g Carb, 21.8g Protein
This recipe makes two servings
2 Packs Miracle Fettuccini, drained and dried - Any Shitaraki Noodle will do. Zucchini noddles will work but up the carbs in this dish
2 Tablespoons Butter or Ghee
1/4 Cup Half & Half or Almond Milk
1 Ounce Cheese of Choice, Shredded (I recommend parmegianno reggiano or any other white cheese. I used mozzarella today) - this is optional for those avoiding dairy just skip this ingredient
1/2 Cup Cooked Broccoli Florets
1 Chicken Thigh or Breast, cooked as desired
Garlic Powder, Sea Salt and Pepper to taste
Over low heat melt and heat butter and milk until just before a boil - do not allow sauce to boil at any point as it will curdle your sauce
In a bowl, whisk egg until well combined.
Pour a small amount of the warm milk onto the egg, whisking as you pour
Whisk the remaining milk into the egg and return to the pan over low heat
Add shredded cheese to sauce and whisk until melted
Season with garlic powder, a pinch of sea salt and a sprinkle of pepper. Taste as you go and modify as needed. I also like red pepper flakes in this dish (I couldn't find them fast enough to add today).
Add in chicken, broccoli and noodles.
Toss to coat and continue cooking until the sauce reaches the consistency you like.
Be sure to whisk or stir as you go to avoid ending up with scrambled eggs.