Prep 15 mins
Cook 20 mins
Shirataki Noodles are a traditional Japanese noodle with almost no digestible carbs. They're nearly all fiber. They're sold in wetpacks with a nasty smelling liquid - drain, rinse and boil them for about 2 minutes and they're ready to eat. I haven't figured out the Weight Watchers points on this one yet - as soon as I do, I'll edit the recipe.
- 16 ounces shirataki noodles
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup green pepper, sliced in 1-inch strips
- 1 cup onion, sliced in 1-inch strips
- 1 lb boneless skinless chicken breast, cut into chunks
- 1 cup sliced fresh mushrooms
- 1 (20 ounce) jar tomato and basil pasta sauce
- 1⁄2 cup grated parmesan cheese
- 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.
This is tasty and flavorful, and definitely a great option for a dieting diner. It is quite filling for a low cal, low carb meal.