Friday, April 26, 2013

Asparagus Lemon garlic Chicken tofu noodles

When its pasta night at home I either use the whole wheat versions or the white, brown or Tofu Shirataki Asian noodles that are even lower in carbs. These Asian noodles are packed with healthy nutrients. You have several choose from, for instant the white Shitaki (low carb), the brown Shitaki (high fiber) and the one we used for this evening the tofu Shitaki (high protein & soy bean of tofu). All the shitaki noodles are made from the "konjac plant, a subtropical plant and all are vegan friendly, gluten free and like I mentioned before even lower in carbs than whole wheat pastas. 

So you know I turn to this noodle to save on some carbs when I am wanting a sinful dessert, but of course conscience portion.
The noodles are parboiled so your prep time are so quick and easy. A must have staple ingredient in your kitchen, give them a try and tell me what you think.

Serves 2


1 Asian Shitaki noodle of choice
1 chicken breast cubed
1-2 tbsp extra olive oil 
 zest of one lemon
2 tbsp of lemon juice
3 garlic cloves minced
2 tbsp unsalted whipped butter (Organic Valley)
sea salt/pepper to taste
1 small onion chopped
6 Natural sweet cherry tomatoes halved
2 c of asparagus julienne
1 tsp fresh chopped parsley


Salt and pepper the cubed chicken breast and set aside.

Noodles - rinsed well. Don't fret for fishy scent, once noodles are rinse the fishy scent will be gone. Bring water to a boil in a medium saucepan and let noodles in just 2-3 minutes. 

Meanwhile in a skillet on medium high heat oil add the chicken 2-3 minutes tossing so chicken gets cooked evenly. Add the tomato, zest, lemon juice, asparagus, onion, garlic, and butter. You may add more salt and pepper for taste. Cook for another 3-4 minutes till the asparagus is bright green and tender. Toss the noodles now mix nicely and serve. Garnish with chopped parley.

Bon Appetit!

Per serving

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