Hi Debra – you’ll use 2 lbs. chicken tenders

Hi Kim – sub the pasta for zucchini noodles or the new low-carb pasta that they have out now.

Hi Rosanne – Yes, I have frozen it and reheated it successfully. I like to reheat pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/

Hi Julie – I haven’t tried it, but it sounds like glucomannon would work well. This article https://www.medicalnewstoday.com/articles/324035#:~:text=Cassava%20or%20tapioca%20flour&text=Cassava%20may%20be%20an%20especially,significantly%20fewer%20carbohydrates%20than%20cornstarch also recommends Cassava flour.

Hi Barbara, is there a substitute I can use for the cornstarch? I’m diabetic and have used glucomannon, and zanthan gum in other recipes. Would either work here? 1/2 teaspoon? Thanks so much!

Hi Zoe – thanks for bringing this to my attention. The program did not calculate it incorrectly. I have update the nutrition information using this program