Skip the guilt of traditional sauce-covered noodles and indulge in this plate of protein-rich comfort food. This reimagined alfredo recipe will satisfy your pasta cravings without leaving you in a food coma.
Ingredients
- 1½ lb chicken breast
- 1 tbsp light margarine
- 2 clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp tapioca flour
- 2 cup unsweetened cashew milk
- 1 oz low-fat parmesan cheese
- 2 tbsp fat-free cream cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp table salt
- ½ tsp, ground black pepper
- 24 oz tofu shirataki fettuccine noodles
- 8 oz portabella mushrooms, sliced
Directions
Prep:
Cook:
Total:
- Heat the oil in a skillet over medium-high heat. If you are using regular pasta, start it now.
- Cut the chicken breast into bite-sized pieces. Season it with garlic powder, kosher salt, and black pepper.
- Cook the chicken in the oil for 3-4 minutes undisturbed. Flip the chicken pieces and cook an additional 3-4 minutes until lightly browned. Set the chicken aside.
- Rinse your skillet, reduced the heat to medium, and melt the margarine in the skillet.
- Sauté the mushrooms for 5 minutes, stirring occasionally to ensure even cooking.
- Add the garlic, and sauté briefly until fragrant (about 30-60 seconds).
- Add the starch, and stir enough to coat the mushrooms and garlic.
- Pour in the milk, parmesan cheese, and cream cheese, stirring until smooth and thickened (about 2 minutes).
- Add the lemon juice, lemon zest, salt, and pepper. Taste and adjust the seasonings if needed.
- Cover the sauce, and remove the skillet from the heat.
- Rinse the shirataki noodles (or regular pasta) thoroughly with hot water, then drain them in a colander.
- Transfer the noodles to a large bowl, and toss them with alfredo sauce.
- Portion out the fettuccine alfredo, and top it with cooked chicken. Garnish each portion with more parmesan and black pepper if desired.
- Top with 3 ounces of cooked chicken.