Chicken & Sun-Dried Tomato Fettuccine
Serves: 5
Serving Size: 1.5 cups
Ingredients:
2 tbs olive oil
24 ounces shirataki noodles
3 large chicken breasts, cubed
2-3 tbs garlic, finely chopped
1/2 cup cherry tomatoes, sliced
4 oz sun dried tomatoes
12 ounces artichoke hearts, sliced
1/2 cup parmesan cheese, grated
Sea salt, to taste
Black pepper, to taste
Directions:
1. In a large skillet, heat olive oil over high heat.
2. Lower heat to medium-high and cook chicken cubes until almost cooked through. Season chicken with sea salt and pepper.
3. While chicken cooks, rinse shirataki noodles and boil in water for 3 minutes.
3. Add garlic, cherry tomatoes, sun dried tomatoes, and artichoke hearts to the chicken.
4. Mix chicken and veggies well, then add shirataki noodles.
5. Evenly pour parmesan cheese over the pasta and mix well with a spatula.
6. Serve warm and feel free to sprinkle more parmesan cheese on top.
Serving Size: 1.5 cups
Ingredients:
2 tbs olive oil
24 ounces shirataki noodles
3 large chicken breasts, cubed
2-3 tbs garlic, finely chopped
1/2 cup cherry tomatoes, sliced
4 oz sun dried tomatoes
12 ounces artichoke hearts, sliced
1/2 cup parmesan cheese, grated
Sea salt, to taste
Black pepper, to taste
Directions:
1. In a large skillet, heat olive oil over high heat.
2. Lower heat to medium-high and cook chicken cubes until almost cooked through. Season chicken with sea salt and pepper.
3. While chicken cooks, rinse shirataki noodles and boil in water for 3 minutes.
3. Add garlic, cherry tomatoes, sun dried tomatoes, and artichoke hearts to the chicken.
4. Mix chicken and veggies well, then add shirataki noodles.
5. Evenly pour parmesan cheese over the pasta and mix well with a spatula.
6. Serve warm and feel free to sprinkle more parmesan cheese on top.