This comfort recipe is lower in carbs than traditional pasta because of the shirataki noodles. For a lower carb/fat version, substitute the mushrooms for 2 cups of spinach and use 1/2 cup mozzarella cheese instead of Parmesan and you will save some extra carbs, fat and calories!
Makes 8 servings.
2 tbsp grass fed butter or extra virgin olive oil divided into 1 tbsp each.
1/2 cup baby tomatoes, cut in halves
1 lbs mushroom, sliced
1 lbs boneless cubed chicken
1 tsp garlic, minced or paste
Salt to taste
1/2 tsp pepper
1/2 tsp paprika or if you like to spice it up, add cayenne or cajun spice.
2 tbsp herb and garlic cream cheese
3/4 cup heavy cream
1/2 cup fresh Parmesan cheese, grated
2 tbsp chives, chopped (optional)
1 package (8 oz) of shiratake noodles (1 serving)*
In a large fry pan or skillet on medium heat, add butter or olive oil. Add mushrooms and tomatoes and saute to caramelize mushrooms.
In the mean time, in a separate skillet or pan, add the remaining butter/olive oil and saute the chicken until slightly brown and no longer pink. Add this to the mushrooms and add garlic, salt, pepper and spices. Add cream cheese and mix ingredients thoroughly. Mix in heavy cream slowly while mixing. Mix in cheese. Sauce will slightly thicken.
Now, using a sieve or strainer, wash your shiratake noodles thoroughly. Noodles do not require any cooking. Shiratake noodles smell a bit fishy but mixing them well with rid that smell quite well. If you want to, you can slightly saute them in olive oil to crisp them a bit and add in the sauce as you need. Sprinkle with chives and serve.
*Only make what you need. No need to cook this.
Nutritional information based on using 8 0z of shiratake noodles (estimated): 250 calories, 15 g fat, 16 g carbs (7 g fiber), 18 g protein.