Low Carb Low Cal Low Fat Zucchini and Chicken Linguine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
About 3 oz. Chicken Breast (cut into pieces)1 Cup of Zucchini (sliced)1 Cup of Summer Squash (sliced)1 Cup of Mushrooms (pieces)1/2 Cup of Red Pepper (chopped)1/2 Bag of House Foods Tofu Shirataki Noodles1 Tablespoon of Nonfat Plain Yogurt
Cut up all vegetables with size appropriate for linguine. Use only half the bag of Shirataki Noodles, drain before using. Pound chicken breast flat and cut into bite size pieces. Heat sauce pan with water and add chicken. After chicken begins to cook, start to add zucchini and squash because they take longer to cook. Then slowly add peppers and mushrooms. Add the yogurt and keep adding water when needed. Add thyme, rosemary, Italian herb blends, garlic, onion powder, and black pepper. Heat the noodles first in a bowl in the microwave with water, then transfer only noodles (no water) to the saucepan. Mix everything together and cook for about 2 more minutes. Finally, transfer into bowl or plate to enjoy!
Serving Size: Makes 1 Large Serving
Number of Servings: 1
Recipe submitted by SparkPeople user PINKCATS12345.
Serving Size: Makes 1 Large Serving
Number of Servings: 1
Recipe submitted by SparkPeople user PINKCATS12345.
Nutritional Info Amount Per Serving
- Calories: 177.5
- Total Fat: 1.9 g
- Cholesterol: 43.3 mg
- Sodium: 78.5 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 6.8 g
- Protein: 23.1 g