Angel Hair Shirataki Primavera

Angel Hair Shirataki Primavera
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Angel Hair Shirataki
  • 1 small bunch broccoli, about 1 heaping cup of florets
  • 1 small zucchini, diced
  • 4 asparagus spears
  • ½ cup peas, fresh or frozen
  • ½ cup snow peas
  • 3 minced garlic cloves
  • 3 Roma tomatoes, seeded and diced
  • 12 basil leaves, chopped
  • 4 tablespoons butter
  • ¼ cup chicken broth (use vegetable broth for vegetarian option)
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
  • Salt
Instructions
  1. Get a large pot of water boiling. Salt it well. It should taste like the sea.
  2. Fill a large bowl with ice water.
  3. Boil the broccoli for 1 minute.
  4. Add the asparagus and boil another minute.
  5. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into the ice water. Once they’re cool, drain in a colander.
  6. Drain and rinse Angel Hair Shirataki very well. Place on paper towels to dry.
  7. In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and zucchini and sauté 1 minute.
  8. Add the diced tomatoes and sauté another 2 minutes, stirring often.
  9. Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil.
  10. Add the cream and toss in all the vegetables younboiled, plus the peas. Stir to combine.
  11. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
  12. Add the parmesan cheese and stir to combine. If the sauce seems too thick – it should be pretty thick, but not pastey – add some more chicken broth, cream or water.
  13. Transfer the Angel Hair Shirataki with tongs into the sauce and stir to combine. Add the basil now, and taste for salt. Add salt if needed.
  14. Grind some black pepper over everything and serve immediately.

 

Citrus Pork with Fettuccine Shirataki

Citrus Pork with Fettuccine Shirataki
Recipe type: Pork
Prep time: 
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Ingredients
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ pound boneless pork loin, cut into 2x1/2-inch strips
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup orange juice
  • 2 tablespoons cider vinegar
  • ½ tablespoon brown sugar
  • 2 medium carrots, sliced
  • 1 tablespoon corn starch
  • ½ cup sliced green onions
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
  3. In a large skillet heat oil over medium high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
  4. In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve ¼ cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic.
  5. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
  6. Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
  7. Toss with the Fettuccine Shirataki. Serve immediately.

 

Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce

Chicken Fettuccine Shirataki Pasta with Thyme-Mint Cream Sauce
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Fettuccine Shirataki
  • 2 tablespoons olive oil
  • 1¼ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • ½ cup of dry white wine
  • ½ cup chicken stock
  • 1½ cups heavy whipping cream
  • 2 tablespoons chopped fresh mint
  • 1½ tablespoons chopped fresh thyme
  • 1 teaspoon lemon zest
  • 2 teaspoons honey
  • 1 teaspoon sherry vinegar or apple cider vinegar
  • ½ teaspoon salt and more salt and freshly ground black pepper to taste
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat olive oil in a large skillet on medium high. Season the chicken pieces generously with salt and freshly ground black pepper. Add the chicken pieces, spreading them out initially and then not stirring them, so they have an opportunity to brown.
  3. When pieces are browned on both sides, and just cooked through, remove to a paper towel lined plate.
  4. Deglaze the pan with white wine. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the chicken stock and let liquids reduce by half (turn up the heat if necessary).
  5. Add the cream, mint, thyme, lemon zest, honey, salt, and vinegar. Reduce the sauce by half again.
  6. Add Fettuccine Shirataki to cream sauce when cream sauce has been reduced by half and is thick enough to coat a spoon.
  7. Add chicken to the pasta and sauce. Add more salt and pepper to taste.
  8. Serve immediately.
  9. Garnish with a little chopped fresh mint and thyme.