Shirataki Noodles With Chicken Food

SHIRATAKI NOODLES WITH CHICKEN

Steps:

• 1. Follow instructions on package to rinse shirataki noodles, and set aside. Melt butter with olive oil, in a large skillet, and heat on medium heat, then add chopped vegetables, and saute till transparent.
• 2. Add sliced chicken breast, and shirataki noodles, and stir to heat through about 4 to 5 minutes, add lemon pepper, garlic powder,& salt and stir to mix. When heated through sprinkle with shredded cheese, and toss just before serving.
• 3. Shirataki pasta is known for it's health benefits for 2000 years in China & Japan. Shirataki is made only from the soluble fiber of the plant, and is remarkably LOW IN CALORIES. It absorbs the flavors of any sauce you prepare. They are used as a pasta substitute.
• 4. ALSO NOTE: That a 3 ounce serving has NO CALORIES, NO FAT, & LESS THAN 1 GRAM OF CARBS. According to the package nutrition facts. They are a bit expensive for my taste, but worth it.

CHICKEN & SHIRATAKI NOODLE SOUP

Steps:

• In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
• Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.

CHICKEN "SHIRATAKI TOFU NOODLE" SOUP WITH RUTABAGA

Steps:

• Parboil tofu noodles according to package directions. Drain and set aside to cool.
• Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
• Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
• Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
• Spread tofu noodles over a cutting board and cut them into "manageable" soup pieces. I like to go about 1" long. Set aside.
• When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
• Finally, stir in parsley, and heat through.

EASY PESTO SHIRATAKI NOODLES

Steps:

• Rinse and drain tofu noodles very well.
• Microwave on high for 1 minute and rinse and drain again.
• You may want to pat dry with a paper towel.
• Meanwhile, heat skillet over medium-high heat.
• Add tofu noodles and saute 2 or 3 minutes until noodles appear dried.
• Add butter and pesto sauce and heat 2 or 3 more minutes until butter and pesto cover the noodles.
• Enjoy!

CHICKEN CACCIATORE W. SHIRATAKI NOODLES - LOWER CAL, LOWER CARB

Steps:

• Prepare noodles according to package directions.
• Heat non-stick 12-inch skillet with 2-inch sides over medium high heat. Add butter and oil. Add peppers and onions and chicken and cook until soft and onions are lightly browned.
• Add mushrooms, cook 1- 2 minutes. Pour in sauce, mix well.
• Reduce heat. Cover and simmer gently 5 minutes.
• Spray a non-stick pan with oil, add noodles and stir-fry 1 minute until hot and dry.
• Place noodles on 4 warm serving plates and portion the chicken and sauce on top. Sprinkle 2 tablespoons Parmesan cheese over each serving.

PAD THAI (SHIRATAKI NOODLES)

Steps:

• Slice the chicken breasts into very thin slivers. Drain the Shirataki noodles and make sure they're dry (don't want to retain the smell of the water they're packaged in).
• Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the meat and cook until browned. Stir in the noodles until separated and coated.
• Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat.
• Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat.
• Top with peanuts and serve.