Fettuccine Shirataki with Chicken and Asparagus

Fettuccine Shirataki with Chicken and Asparagus
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • 1 pound skinless, boneless chicken breasts, trimmed of excess fat and sinews, and cut into strips 1½ inches by ½ inch
  • 1 pound asparagus spears, tough ends cut off and discarded, spears cut on the diagonal in 1-inch to 1½ inch pieces
  • 2 tablespoons butter
  • 1 package Fettuccine Shirataki
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped shallots
  • ½ cup dry sherry
  • ¾ cup to 1 cup of heavy cream
  • ⅛ teaspoon nutmeg
  • ¼ pound goat cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh tarragon
  • 1 cup grated Parmesan cheese
  1. Blanch asparagus pieces in boiling water for 2 minutes, remove with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  3. Heat butter in a large skillet on medium high heat. Add the chicken strips to the pan in an even layer. Sprinkle with salt and pepper to taste.
  4. Do not stir, cook until lightly browned on one side. Add shallots and asparagus, cook for a minute longer. Add sherry and let boil down by half.
  5. Add cream, nutmeg, goat cheese, and most of the Parmesan cheese (reserve some for serving). Cook, stirring, until the cheese has fully melted and incorporated into the cream. Add the lemon juice (more or less to taste) and tarragon. Sprinkle on more black pepper to taste.
  6. Place Fettuccine Shirataki in a serving bowl. Stir in the chicken asparagus cream sauce. Serve with reserved grated Parmesan.