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Posted: Jan. 4 2008, 20:08 ET
Chicken Cacciatore with Shirataki Noodles
100 g boneless, skinless chicken, cut in strips (preferably free range. The texture is superior.)
3 oz finely chopped onions
5 oz combination of sliced green pepper, zucchini, and tomatoes
1 tablespoon of tomato paste
8 tablespoons of chicken broth
1/2 teaspoon basil
1/4 teaspoon red pepper flakes
1/4 black pepper
Sea salt to taste
7 oz. shirataki noodles
(Rinsed thoroughly and boiled for 2 minutes.)
Squeeze lemon over chicken then salt and pepper.
(If you have time leave in fridge covered for about 1/2 an hour.)
Spray a teflon pan with Pam and heat. Saute chicken strips until cooked through and deglaze pan with 4 tablespoons chicken broth. Remove to a deep bowl.
Spray pan with Pam. Saute onion until soft then add remaining vegetables sautéing until almost soft. Add tomato paste, basil and red pepper flakes and stir thoroughly. Add reserved chicken put lid on dish and cook for about 15 minutes on medium low heat.
Stir in prepared noodles and stir until heated through.
(I imagine maintainers can sprinkle with allowed parmesan after serving.)
1 Protein, 1 Vegetable, 1 Garnish
A little Note:
Because I cook only for the two of us (and sometimes only for me ) I find it worthwhile to buy the best ingredients. Whole Foods in West Vancouver has provided me with the best quality free range chicken and seafood. I love the idea of eating unsprayed fruits and vegetables as well. It would have been prohibitive when we were a family of seven but now I can justify it. I think that because we are on such caloric restrictions food becomes both a celebration as well as fuel. It is such a pleasure to cook with the high quality ingredients.
Posted: Jan. 4 2008, 20:13 ET
This sounds yummy Grace. When you say 1/2 bag of shirataki noodles, you might want to say what size bag. The bags I buy are generally 16 ounce bags, but they are also available in 7 ounce bags and other sizes as well I'm sure.
I'll be giving your recipe a shot for sure.
Posted: Jan. 4 2008, 20:18 ET
Brian thanks for the heads up. I am going back to edit this and specify the amount of noodles.
Posted: Mar. 2 2008, 00:28 ET
I tried this tonight, and unfortunately eating the shirataki noodles I felt a bit like I was on fear factor or something similar so I will discontinue my search for them now that I know I am not missing anything...I think it was a texture thing as they looked just like pasta.
Anyway this recipe without the noodles is fantastic (I picked out the noodles after my first few tastes lol) But I am definitely going to make again! Its nice that it is versatile just use any veggies that you have hanging around
Posted: Mar. 2 2008, 11:55 ET
|Quote (Winterjade @ Mar. 01 2008,21:28)|
|I tried this tonight, and unfortunately eating the shirataki noodles I felt a bit like I was on fear factor or something similar so I will discontinue my search for them now that I know I am not missing anything...I think it was a texture thing as they looked just like it|
Sad to hear those noodles didn't work out for you Winterjade.
It's so hard to find "replacements" for the things we loved I guess, but I'm with you - I really have to put my mind somewhere else when eating them.
BTW - congratulations on being only a whisper-away from onederland Winterjade - Way to go!!
Posted: Mar. 2 2008, 13:46 ET
Thanks Melissa, and it looks like your quite on your way to onederland as well! There seems to be a whole lot of us that will be hitting it within a month!
I am not too sad about the noodles and can wait until I can have some pasta again, I am enjoying the different dishes that have a variety of veggies....I will post the soup I made a few days ago...it was excellent!
Posted: Mar. 2 2008, 20:35 ET
delicious delicious delicious!!!
this is the first time I have cooked with the Shirataki noodles, it was really really good. The recipe was light, easy to prepare and I will DEFINITELY be making it again