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.

 

 

 

 

Shirataki and Chicken Curry Noodle Soup

Shirataki and Chicken Curry Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1½ tablespoons fish sauce
  • ½ pound cooked chicken, cut into bite size pieces
  • 1 cup cooked sweet potatoes, cut into bite size pieces
  • ¼ cup fried shallots
  • 1½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles
  • ⅔ cup snow peas, halved diagonally then blanched
  • ⅔ cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
  • ¼ cup red onions, sliced paper thin
  • ¼ cup green onions, cut into thin rings
  • 3 tablespoons chopped cilantro
  • 1 tablespoon dried chili flakes, optional
  • 4 small lime wedges
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  3. Add curry paste, curry powder and chili paste and stir another minute.
  4. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  5. Add half of the fried shallots and set aside.
  6. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  7. Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
  8. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.