I just saw a recipe on Racheal Ray's show by Rocco Dispirito, the "pasta" is high in protein because it is made with chicken, and it looks so easy! Can't wait to try it! All he did was put ice in a blender, added cubed Frozen chicken breast an egg white powder. When he blended it all together it turns into a paste and he put it in a squeeze bottle. He had water boiling already (with salt) and he turned the burner off and started squeezing the chicken paste into the hot water in swirls and it looks exactly like spaghetti!! The recipe is not up on the website yet but as soon as I see it I will add a link. I just had to share... I'm so excited about this recipe

I made this last night. I must have done something wrong because my chicken purée didn't come out like spaghetti. In fact, it was more like little little pieces of spaghetti. Never got the long pieces that looked like spaghetti. It tasted good. The appearance left a lot to be desired. Any suggestions on maybe what I did wrong. I will definitely make it again.

I made this last night. I must have done something wrong because my chicken purée didn't come out like spaghetti. In fact' date=' it was more like little little pieces of spaghetti. Never got the long pieces that looked like spaghetti. It tasted good. The appearance left a lot to be desired. Any suggestions on maybe what I did wrong. I will definitely make it again.[/quote']

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip, so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip' date=' so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle[/quote']

Also, someone on Facebook said that they used an icing bag with a tiny tip, and it was easier for her than the bottle

Or the heat of the water?

Or the heat of the Water?

Yep maybe. Mine was really boiling when I did it

The video showed him turning the water temp down so it was not boiling when he put it in the water...i think the boiling made it break apart maybe.

Maybe it was the type of squeeze bottle you had. The first bottle I used didn't have a good tip' date=' so it kept falling off. Also, if you store your squeeze bottle upside down, all the air will settle out of it, that may be why you didn't get a long spaghetti kind of noodle[/quote']

I think my bottle was ok. Are you saying to turn it upside to get the air out?

The video showed him turning the Water temp down so it was not boiling when he put it in the water...i think the boiling made it break apart maybe.

I did turn the temp down after it started boiling. I guess maybe I just didn't wait long enough before squeezing in the mixture. How do you know when to start squeezing in the mixture?

I did turn the temp down after it started boiling. I guess maybe I just didn't wait long enough before squeezing in the mixture. How do you know when to start squeezing in the mixture?

Yep, I turned it upside down so all the chicken was at the top of the bottle. And my Water was really boiling when I put it in, and it worked for me. Was your mixture cold enough? It has to be really cold, that's why you put so much ice in it

Michaels should have the egg white powder in their baking aisle.

Michaels should have the egg white powder in their baking aisle.

That is where I found my egg white powder. I think the can I bought was 8 ounces for about $9.00. They had a smaller can and a bigger size can.