Chicken-Zucchini Alfredo with Fettuccine Shirataki

Chicken-Zucchini Alfredo with Fettuccine Shirataki
Recipe type: Chicken Dishes
Prep time: 
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Ingredients
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 zucchini, thinly sliced into half-moons
  • 4 4-ounce thin skinless, boneless chicken breasts
  • Freshly ground pepper
  • 1 package Fettuccine Shirataki
  • 1 tablespoon all-purpose flour
  • 1 cup cold low-fat milk (1%)
  • ½ cup evaporated nonfat milk
  • ¾ cup freshly grated parmesean cheese
  • ¼ cup chopped fresh parsley
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
  3. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with ¼ teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
  4. Meanwhile, whisk the flour and low-fat milk in a bowl.
  5. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
  6. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
  7. Add the evaporated milk, ½ teaspoon salt and the cheese; stir to melt, 1 minute.
  8. Cut the chicken into strips. Toss with the Fettuccine Shirataki, sauce, zucchini and parsley, adding water to loosen.

Fettuccine Shirataki with Chicken and Asparagus

Fettuccine Shirataki with Chicken and Asparagus
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  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.

 

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles

Honey-Jalapeno Chicken with Sesame and Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Noodles
  • 1 jalapeno, seeds removed
  • ⅓ cup honey
  • ¼ cup chopped fresh cilantro leaves
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 to 3 tablespoons water
  • 2 teaspoons olive oil
  • ½ rotisserie chicken, shredded or sliced
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • ¼ cup chopped green onions, green part only
  • 2 tablespoons pickled ginger, minced
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. In a blender or food processor, combine jalapenos, honey, cilantro, and ½ teaspoon each salt and black pepper and puree until smooth.
  3. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved.
  4. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
  5. In a medium bowl, combine Shirataki Noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl.
  6. Pour heated chicken and sauce over Shirataki Noodles.
Notes
The sauce should be about the consistency of a meat sauce. That's how we like it. You may like it a little thinner.