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 and Pesto

Shirataki Noodles and Pesto
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 lemon; juice of
  • ½ cup Pesto
  • ½ cup oil-packed sun-dried tomatoes
  • 1 cup fresh or frozen peas
  • 1 carrot; grated
  • ½ cup toasted almonds; slivered
  • salt and pepper to taste
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a large bowl, combine the oil, vinegar, lemon juice and pesto.
  3. Add the Shirataki Noodles and toss to mix.
  4. Add the remaining ingredients and toss to mix.
  5. Season with salt and pepper.