Low Carb Pasta Bake with Chicken

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This low carb pasta bake uses shirataki penne to keep the carbs down! Loaded with chicken and cheese, this is a really tasty meal!

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Prep Time 10

Cook Time 30

Total Time 40

Makes: 4 Servings

Net Carbs: 3

Calories: 245

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

2 7oz bags shirataki pasta (penne or ziti)
9 oz cooked chicken sliced or chopped
8 oz canned tomato sauce
1 cup shredded cheese eg mozzarella, divided
1 teaspoon onion powder
1 teaspoon garlic paste
1 teaspoon dried oregano
salt and black pepper

Equipment

Step-by-Step Instructions

Preheat the oven to 350F.
Prepare the shirataki by draining it in a colander over the sink, and rinsing it in cold water. Set aside.
To a large bowl, add the chicken, tomato sauce, ½ cup of the cheese, garlic paste, onion powder, and dried oregano.
Add the drained shirataki pasta and season with salt and pepper. Mix well.
Transfer to a baking dish, then sprinkle the remaining cheese over the top.
Bake for 15-20 minutes or until the cheese topping is starting to brown.

Nutrition

Calories: 245kcalCarbohydrates: 7gProtein: 21gFat: 13gSaturated Fat: 5gCholesterol: 74mgSodium: 671mgFiber: 4gSugar: 3gNet Carbs: 3g

Notes

3g net carbs per serving (quarter of the pasta bake).

The penne has a firm texture in the finished dish. If you prefer softer shirataki, transfer them to a bowl, cover with boiling water, and let sit for five minutes. Then drain, and set aside.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.