Chicken Pesto ShiratakiSubmitted by: CSMITHRN04
IntroductionJust experimenting with Hungry Girl's recipes & others - I think this is pretty good! I LOVE shirataki but it's not for everyone so please keep that in mind! Just experimenting with Hungry Girl's recipes & others - I think this is pretty good! I LOVE shirataki but it's not for everyone so please keep that in mind!
1 oz Pompeian Artichoke Hearts
2 Tbs Fresh Basil
1/2 Garlic Clove (or 1/4 depending on size & how "garlicy" you prefer)
1 teaspoon Extra Virgin Olive Oil
1 Tbs Reduced Fat Sour Cream
1 Wedge The Laughing Cow Light Creamy Swiss
1 Bag Tofu Shirataki Noodles
3 oz Boneless Skinless Chicken Breast
1 Tbs Sargento Artisan Blends Parmesan
In food processor, pulse basil, garlic, artichoke hearts & olive oil.
Rinse & Dry Shirataki Noodles 1st (Make sure to get ALL the water out - they're less "slippery" that way)
In a microwavable safe bowl, heat noodles for 30 seconds. Remove & add sour cream & laughing cow cheese - microwave for another 30 seconds.
Mix together until smooth & toss with the pesto. Heat again if desired. (I've found it's easiest just to do everything on the stove - but a lot of people use the microwave)
Top with Chicken & parmesan!
Number of Servings: 1
Recipe submitted by SparkPeople user CSMITHRN04.