This tasty dinner came together in under an hour, start to sitting down to table. I always buy chicken breasts with bones, as I stew the bones to strip for adding those bits of meat to my dog’s food and making chicken broth. But you can certainly use boneless breasts for this dish if you wish to speed up this quick meal even more. This risotto-like dish is very psychologically satisfying, as well as being literally quite filling. My husband and I felt like we were eating a real rice or cous-cous dish! It is extremely low-carb and suitable for all phases of Atkins, other Keto diets, Primal Blueprint and if the wine and cheese are omitted, it is also acceptable for Paleo followers.
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5 T. butter, unsalted
20 oz. boneless, skinless chicken breast, cut into strips
½ tsp. my Seafood Spice Blend (or seasoning of your choice)
¼ tsp. black pepper
1 clove garlic, minced
3/4 c. chopped parsley (I used flat leaf, but either type will work)
2 T. white wine (optional)
¼ tsp. sea salt
1 pkg (14 oz) Zeroodles brand Shirataki Rice-Shape Noodles w/ oat fiber
4 T. grated Parmesan Cheese (added at table)
DIRECTIONS: Melt butter in large skillet over high heat. Add chicken strips and begin to brown. As it is browning, sprinkle with half the Seafood Spice Blend, salt and black pepper. Turn the pieces of meat over and brown the other side. Sprinkle remaining spices on the side of meat now up. When meat has nicely browned a bit on both sides, add in the parsley, garlic and wine (if using). Lower heat to medium and stir occasionally as it simmers for about 5-10 minutes. Open noodle package and drain in a sieve under running cold water to rinse. Pour noodles into skillet and stir to blend ingredients well. Continue cooking another 10 minutes and remove from heat. Serve at table allowing each serving to receive 1 T. grated Parmesan on top.
NUTRITIONAL INFO: Makes 4 servings, each contains:
365.3 cals, 22.9g fat, 5.95g carbs, 4.42g fiber, 1.53g NET CARBS, 31.1g protein, 590 mg sodium