Don’t let the word “creamy” fool you. This creamy Tuscan chicken with fettuccine is dairy-free but still very creamy and flavorful!
There is something so indulgent and satisfying about a rich, cream sauce.
And it’s no different with this Creamy Tuscan Chicken with Fettuccine.
This is a super-tasty one-skillet meal that’s full of flavor but super low in carbs. It comes together in under 30 minutes, so is perfect for weeknights. Plus – it’s dairy-free!
If you’re confused about how fettuccine can be low in carbs – I’d like to introduce you to Shirataki Noodles.
What Are Shirataki Noodles?
Shirataki Noodles are also known as miracle noodles or konjac noodles.
The Konjac plant is grown in China, Japan, and Southeast Asia. The noodles are made glucomannan, which is a type of fibre that comes from the root of the konjac plant.
The glucomannan is mixed with a little bit of water as well as a little bit of lime water. That mixture is then boiled and shaped into noodles or ‘rice’.
The name “Shirataki” is a Japanese word for “white waterfall”, which describes the translucent appearance of the noodles.
The reason why Shirataki noodles are such a good replacement for pasta on a low-carb diet, is that they are very low in calories and contain zero digestible carbs. In fact – the noodles are around 97% water!
How To Cook Shirataki Noodles
When you first open a packet of Shirataki Noodles you’ll notice a ‘fishy’ smell. Don’t be alarmed – this doesn’t mean they are off.
The noodles are packaged in freshwater. The water ends up absorbing the odor of the konjac plant.
Your first step is to drain the noodles in a colander or sieve, and then rinse very well for a few minutes, using fresh running water. This will remove most of the odor.
The next step is to heat up the noodles in a skillet for a few minutes, but without any added fat. This will remove any excess water and the noodles will take on more of a noodle-like texture. If you try to use the noodles with too much water remaining, they will be mushy.Print
- Heat olive oil in a large skillet.
- Add chicken and cook until brown on both sides and 165 degrees F. Remove and set aside.
- Add the coconut cream, chicken broth, garlic and Italian seasoning to the pan. Season with salt and pepper. Whisk until sauce starts to thicken.
- Add the tomatoes, mushrooms, and spinach and cook for a few minutes until spinach starts to wilt.
- Add chicken back to the pan and mix in with the sauce.
- Serve over Shirataki Fettucine Noodles
- Calories: 258
- Fat: 10g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 36g