Chicken-Zucchini Alfredo with Fettuccine Shirataki

Chicken-Zucchini Alfredo with Fettuccine Shirataki
Recipe type: Chicken Dishes
Prep time: 
Cook 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.

Macaroni Shirataki with Ricotta and Asparagus

Macaroni Shirataki with Ricotta and Asparagus
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Salt
  • 1¼ pound thick asparagus, woody ends trimmed
  • 1 package Macaroni Shirataki
  • 1 clove garlic, peeled and mashed
  • 15 ounces ricotta cheese
  • 2 tablespoons olive oil
  • ⅔ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Nutmeg
Instructions
  1. Bring a large pot of water to a boil. Add a couple teaspoons of salt. Have an ice bath ready. Add the asparagus and cook until tender but firm, about 4 minutes. Remove the asparagus with tongs and place in the ice bath to stop the cooking.
  2. Cut the asparagus into ⅛-inch diagonal slices, leaving the tips intact.Reserve 1 cup of the asparagus cooking water.
  3. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  4. Rub the inside of a large serving bowl with the mashed garlic. Discard the garlic.
  5. Add the ricotta, olive oil, and ¼ cup of the asparagus cooking water. Mix together in the bowl.
  6. Add the Macaroni Shirataki to the ricotta mixture. Fold in the asparagus and half of the Parmesan cheese.
  7. Season to taste with salt, pepper, and several dashes of nutmeg. Add some of the reserved asparagus water if needed.
  8. Serve with remaining grated Parmesan cheese in a separate bowl for sprinkling.

 

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.