Get your pasta fix without all the extra carbs in this quick and easy recipe. This keto-friendly Shirataki Noodle Chicken Alfredo is a great low-carb lunch or weeknight dinner. You can even use a store-bought rotisserie chicken and it'll cut down the time even more!
Total Time
25min
5.0
3 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1
pckg
(7 oz)
Fettuccine Shirataki Noodles
•
1
Tbsp
Olive Oil
•
4
oz
Cooked Shredded
Chicken
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
•
1
cup
Prego® Homestyle Alfredo Pasta Sauce
•
4
Tbsp
Grated Parmesan Cheese
•
2
Tbsp
Chopped
Fresh Basil Leaves
Cooking Instructions
1.
In a colander, rinse the Fettuccine Shirataki Noodles (1 pckg) with cold water for about a minute to remove the natural smell that accompanies the noodles when they come out of the bag.
2.
Fill a large saucepan with water and bring to a boil over high heat. Add the noodles and boil for 2 minutes, then drain in a colander.
3.
Transfer the noodles to a large, dry skillet over medium-low heat. Stir them and cook until all the extra moisture is evaporated, then transfer to a plate.
4.
In the saucepan over medium heat, heat the Olive Oil (1 Tbsp). Add the cooked Chicken (4 oz). Season with Salt (to taste) and Freshly Ground Black Pepper (to taste).
5.
Pour the Prego® Homestyle Alfredo Pasta Sauce (1 cup) over the chicken, and heat until warmed through. Season with more salt and pepper.
6.
Add the dried noodles to the sauce mixture, and toss until combined.
7.
Divide the pasta between two plates. Garnish with Grated Parmesan Cheese (4 Tbsp) and Fresh Basil Leaves (2 Tbsp), then serve immediately.
Author's Notes
To make this vegetarian, simply replace the cooked chicken with sliced raw mushrooms. Cook in the olive oil for 5-7 minutes or until beginning to brown, then add the sauce.
Nutrition Per Serving
CALORIES
400
FAT
32.6 g
PROTEIN
16.2 g
CARBS
10.3 g
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