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Nov 07, 2021 2 min read

This is the kind of recipe you can serve to guests. It is filled with great flavors and is hearty and balanced. What your guests will not know is how easy it is or how low in carbs. 

You make the chicken with mushrooms first, in a lemony garlic sauce. Then you can cook the pasta and make the ricotta sauce with spinach, fresh mint and basil, and more lemons. Finally, plate the pasta and chicken and serve it! You can save time by making the sauce while you cook the pasta.

Carba-Nada Reduced Carb Pasta  - Roasted Garlic Fettuccine has 7 grams of dietary fiber and 15 grams of protein. It adds extra garlic flavor to this recipe, which already has 4 cloves. The fresh mint and basil, together with the lemon juice and zest, make it bright, while the ricotta adds creaminess.

Recipe for Low-Carb Herbed Spinach Ricotta Fettuccine with Lemon Butter Chicken with Mushrooms

Makes: 6 servings

Prep time: 10 minutes

Cook time: 30 minutes


  • 20 ounces of boneless, skinless chicken breast (about 2 large breasts)
  • 2 tablespoons of olive oil
  • 8 ounces of sliced mushrooms
  • Salt and pepper to taste
  • 1 lemon, juiced, plus 1 lemon, with half sliced thinly and the other half zested
  • 2 cloves of peeled and sliced garlic, plus 2 more cloves 
  • 1 package of Carba-Nada Reduced Carb Pasta - Roasted Garlic Fettuccine
  • 1 tablespoon of butter
  • 8 ounces (1 cup) of ricotta cheese
  • 4 cups of fresh spinach, chopped
  • 2 tablespoons of fresh mint leaves, chopped
  • 2 tablespoons of fresh basil leaves, chopped
  • 2 ounces (½ cup) of grated parmesan cheese


  1. Heat 2 tablespoons of olive oil in a skillet. Season both sides of the chicken breast with salt and pepper, and add it to the skillet with the mushrooms. Cook each side of the chicken for about 3 to 4 minutes or until just seared. Reduce the heat.
  2. Add the slices of lemon, half of the lemon juice, and 2 cloves of garlic. Stir, cover, and cook for about 6 minutes or until the chicken is cooked through. Remove from the heat and set it aside.
  3. Cook the Carba-Nada Reduced Carb Pasta according to the directions on the package. Boil water, add the pasta, and cook for about 8 minutes or until nearly al dente. Drain the pasta, reserving 1 cup of cooking water, and set it aside. 
  4. Heat the butter in a pot. Add the remaining 2 cloves of garlic, the rest of the lemon juice, and the lemon zest. Cook for 1 minute. Then add the ricotta cheese and ⅓ cup of reserved water from cooking the pasta. Mix well until the ricotta cheese is distributed evenly. Add a bit more pasta water if needed to get the consistency as desired.
  5. Mix in the spinach and herbs and cook for another minute. Remove from heat. Add the pasta and mix it into the sauce. 
  6. Slice the chicken. Plate the pasta and top it with the chicken and mushrooms. Serve and enjoy!
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