Fettuccine Alfredo with Fettuccine Shirataki

Fettuccine Alfredo with Fettuccine Shirataki
Recipe type: Vegetarian
Prep time: 
Cook time: 
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Ingredients
  • 1 package Fettuccine Shirataki
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from heat.
  3. Place Fettuccine Shirataki in a pot , set over medium-high heat with a small amount of water .
  4. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly.
  5. Season with salt and pepper, to taste.
  6. Sprinkle with remaining Parmesan and garnish with parsley, if desired.
  7. Serve immediately.

Sautéed Swiss Chard Ribs with Cream and Fettuccine Shirataki

Sautéed Swiss Chard Ribs with Cream and Fettuccine Shirataki
Recipe type: Side Dish, Vegetarian
Prep time: 
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Ingredients
  • 1 pound swiss chard, yielding 2 cups of chopped ribs
  • ¼ cup (half a stick) butter
  • ¾ to 1 cup heavy cream
  • 2 packages Fettuccine Shirataki
  • Salt and pepper
Instructions
  1. Separate the ribs from the greens. Cut the ribs into ½-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
  2. Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
  3. While the cream is reducing, drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  4. Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

 

 

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.