Sunday, May 26, 2013

Healthy Low Carb Chicken Parm

I'm trying to work on more entree recipes rather than breakfast and desserts, but most of my lunch and dinner recipes are fairly simple.  Simple but delicious and good for you!  I am a big lover of pasta, but with trying to lose weight, I can't really have all of that high carb goodness.  So walking around the grocery store, I found some vegan shirataki noodles that are absolutely amazing as a low carb, low calorie replacement for pasta.
My favorite thing to make using this pasta is a low carb Chicken Parm.

Nasoya Shirataki Fettucine noodles
Hunt's 100% Natural Tomato Sauce
Boneless Skinless Chicken Breast
Portobello mushrooms (optional)
Parmesan cheese
Garlic powder

First step is to prepare all of the ingredients.  Chop up and saute the mushrooms in a pan sprayed with cooking oil and seasoned with garlic powder.
Heat the sauce.  Cook the chicken (also may be seasoned in garlic powder).  In order to prepare the noodles, follow the package instructions.  Drain and rinse the noodles, then toss in a hot pan.  Fair warning: the noodles smell a little fishy but don't let that deter you!  Personally, I tossed the noodles in the same pan as the mushrooms so that they got some of that flavoring on them.

The next step is to layer all of your ingredients in a bowl.
The very last step is to microwave it for 30 seconds to a minute to mix all the flavors and wilt the spinach.

Macros per serving:
214 calories
4 grams of fat
17 grams of carbs
8 grams of dietary fiber
5 grams of sugar
30 grams of protein

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