Chicken Florentine Pesto with Shirataki Noodles

 

Chicken Florentine Pesto with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Macaroni Noodles
  • 4 chicken breast boneless cutlets (1¼ to 1½ pounds total)
  • Salt
  • 2 tablespoons olive oil
  • ½ yellow or white onion, chopped, about 1 cup
  • 3 garlic cloves, minced
  • ½ cup white wine or stock
  • 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
  • Black pepper
  • ¼ cup cream
  • ¼ cup (or more) pesto
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Put the pasta in a bowl and set aside.
  3. Cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.
  4. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.
  5. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.
  6. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.
  7. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Add the cream to the saute pan and stir well to combine.
  8. Add the contents of the pan to the bowl with the Shirataki Macaroni Noodles and mix well. Serve at once.
Notes
*To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry. Frozen spinach can also be used in this recipe. Just thaw and pat dry before use.

 

 

 

 

Shirataki Noodles w/ Mango and Papaya

Shirataki Noodles with Mango and Papaya
Recipe type: Salads / Seafood
Prep time: 
Total time: 
 
Ingredients
  • 1 pound (2-8 ounce packages) Shirataki Noodles
  • 2½ pound shrimp; cooked
  • 1 mango
  • 1 papaya
  • 1- 20 ounce can pineapple chunks; drained, unsweetened
  • 1- 11 ounce can mandarin segments; drained
  • 3 green onions
  • DRESSING :
  • ½ cup cream
  • 3 tablespoons coconut milk
  • 1½ tablespoons mayonnaise
  • 1 tablespoon ginger; freshly grated
  • 1 tablespoon lime juice
Instructions
  1. Dressing; Combine all ingredients thoroughly.
  2. Peel mango and papaya and chop into chunks.
  3. Combine shrimp, all the fruits and the dressing in a bowl.
  4. Combine noodles and onions, place on serving plates, and top with salad mixture.