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Depending on your body type, you may have to lower your refined carb intake in order to effectively lose weight. This is painful and we know that! Our favourite dishes involve pasta and bread. We try to bring solutions and alternative for those pasta cravings and these Konjac Noodles (a different shirataki version) is one of them! These noodles are made from konjac, a low calorie vegetable but are higher in protein! Thanks to the chicken and mushrooms your protein intake will be even higher, leaving you satisfied for a while. Most importantly you will enjoy this lovely recipe, ready in 30 minutes whilst seriously believing you are having spaghetti pesto!
Servings 2
Time 30 min
Ingredients
Handful (20 g) Flat parsley
10 walnut halves
4 Garlic cloves
3 tbsp grated Parmesan cheese
1/3 cup Olive oil
8-10 Mushrooms sliced (white or brown)
1 Small onion diced
1 boneless chicken breast diced
1 cup fresh spinach
300 g Konjac Pasta (high in protein)
Ground black pepper
pinch Sea salt
1/2 tsp Coconut oil
Instructions
In a food processor place the parsley, walnuts, garlic, 2 tbsp parmesan cheese, olive oil, pinch salt and ground pepper. Process until fully blended into a paste. Put aside. Rinse the konjac pasta in water and let it dry.
Heat a non-stick sauté pan and add the onions and mushroom. Sauté for 3 minutes until soft and then add the diced chicken and stir for 5 minutes until well cooked.
Add the cup spinach and mix well with all ingredients. After 1 minute add the konjac noodles and ensure all ingredients are well mixed. After 2 minutes its well cooked and al dente!
Lower the temperature and pour the parsley pesto in the pan and stir well. Now serve, sprinkle the remainder parmesan cheese on top and enjoy this lovely low-carb but satisfying Italian meal!
Time 30 min
Ingredients
Handful (20 g) Flat parsley
10 walnut halves
4 Garlic cloves
3 tbsp grated Parmesan cheese
1/3 cup Olive oil
8-10 Mushrooms sliced (white or brown)
1 Small onion diced
1 boneless chicken breast diced
1 cup fresh spinach
300 g Konjac Pasta (high in protein)
Ground black pepper
pinch Sea salt
1/2 tsp Coconut oil
Instructions
In a food processor place the parsley, walnuts, garlic, 2 tbsp parmesan cheese, olive oil, pinch salt and ground pepper. Process until fully blended into a paste. Put aside. Rinse the konjac pasta in water and let it dry.
Heat a non-stick sauté pan and add the onions and mushroom. Sauté for 3 minutes until soft and then add the diced chicken and stir for 5 minutes until well cooked.
Add the cup spinach and mix well with all ingredients. After 1 minute add the konjac noodles and ensure all ingredients are well mixed. After 2 minutes its well cooked and al dente!
Lower the temperature and pour the parsley pesto in the pan and stir well. Now serve, sprinkle the remainder parmesan cheese on top and enjoy this lovely low-carb but satisfying Italian meal!