Low Carb Recipe with shirataki noodles
Ingredients
- 1½ lb. raw chicken breast (or 18-20 oz cooked)
- 1 Tablespoon oil for sauteing
- 1 medium bunch broccoli, cut into florets (can peel and chop stems also) - about 1½ lb.
- ¼ cup chopped onion
- 8 oz. sliced mushrooms
- 1 small red Bell pepper, chopped
- 2 packages shirataki noodles (4 oz each) (can substitute other low-carb pasta)
- 1 15 oz. jar Alfredo sauce
- Optional small amount of hot sauce
- 4 slices cooked bacon, crumbled
Preparation
1. Prepare broccoli and cook in microwave with a small amount of water. For the one-and-a-half pound of broccoli (about one head) add 4-5 tablespoons of water. Using stoneware, cook on high for 4-4:30 minutes. Season to taste.
2. Chop onion, and begin to saute‘ in one pan with half the oil. No more than 5 minutes, but until tender.
3. Cut up chicken breast and cook in other pan. Brown both sides of the chicken, not more than 3 minutes or enough to brown it on each side on medium heat. After browning, turn off heat and let sit for another 5 minutes.
4. Add mushrooms to onions and cook until beginning to shrink, then add chopped pepper. No more than 3 minutes total.
5. Rinse shirataki noodles in hot water and cut up with scissors. These do not need to be "cooked."
6. Combine all ingredients and serve.
Stir to allow the flavors to mesh and all ingredients are distributed evenly throughout the dish.
Nutritional Information: Each of 5 servings has 14 grams effective carbohydrate plus 5 grams fiber (19 grams total carbohydrate), 41 grams protein, and 426 calories.
