Creamy Italian Sausage with Shirataki Fettucine Noodles

Creamy Italian Sausage with Shirataki Fettucine Noodles
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
  • 16 ounces Shirataki Fettucine Noodles
  • ¾ pound bulk Italian sausage
  • 4½ teaspoons olive oil
  • 1½ teaspoons butter or margarine
  • ¾ cup red pepper
  • ½ cup onion, chopped
  • ½ cup dry white wine or chicken broth
  • 2 cups heavy whipping cream
  • ½ cup grated Romano cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh parsley
  1. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
  2. Add red pepper and onion: cook and stir until vegetables are tender and sausage is no longer pink.
  3. Add wine or broth: cook for 2 minutes.
  4. Add the cream , cheese , salt and pepper. Bring to a boil.
  5. Reduce heat : cook over low heat for 8 to 10 minutes, stirring occasionally.
  6. Drain and rinse the Shirataki Fettucine under warm water. The noodles will warm under the warm water.
  7. In a large bowl combine sausage mixture and noodles.
  8. Before serving, sprinkle with parsley.

Spicy Fettuccine Shirataki Noodles with Chicken

Spicy Fettuccine Shirataki Noodles with Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
  • ⅓ pound chicken breasts, cut into thin slices
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons vegetable oil
  • 2 tablespoons sliced shallots
  • 1 teaspoon minced garlic
  • ½ cup sliced yellow onions
  • 1 teaspoon chopped serrano chiles or to taste
  • 1 cup packed Thai basil leaves
  • 1½ tablespoons fish sauce
  • 1½ tablespoons oyster sauce
  • 1 - 8 ounce package Fettuccine Shirataki noodles, rinsed thoroughly, squeezed dry with towel
  • ¼ cup chicken stock plus extra
  • ½ red bell pepper, cut into thin strips
  • 2 to 3 cups thinly sliced bok choy, blanched or spinach leaves
  1. Combine chicken, cornstarch and water in a bowl and toss until evenly coated and set aside.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Heat oil in a large non-stick frying pan over moderate heat. Add shallots, garlic, onions, chilies and basil leaves and stir until fragrant, about 1 minute then add chicken.
  4. Cook until chicken begins to turn white, about 1 minute then add fish sauce, oyster sauce, noodles, chicken stock, red bell pepper and bok choy.
  5. Cook until chicken is done and vegetables are thoroughly hot, another 2 minutes.
  6. If pan is dry, add additional stock to moisten noodles. Serve immediately.