Best Chicken Cacciatore W Shirataki Noodles Lower Cal Lower Carb Recipes

Chicken Cacciatore W. Shirataki Noodles - Lower Cal, Lower Carb image

Provided by Rhiannon Deux

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces shirataki noodles
1 tablespoon butter
1 tablespoon olive oil
1 cup green pepper, sliced in 1-inch strips
1 cup onion, sliced in 1-inch strips
1 lb boneless skinless chicken breast, cut into chunks
1 cup sliced fresh mushrooms
1 (20 ounce) jar tomato and basil pasta sauce
1/2 cup grated parmesan cheese

Steps:

Prepare noodles according to package directions.
Heat non-stick 12-inch skillet with 2-inch sides over medium high heat. Add butter and oil. Add peppers and onions and chicken and cook until soft and onions are lightly browned.
Add mushrooms, cook 1- 2 minutes. Pour in sauce, mix well.
Reduce heat. Cover and simmer gently 5 minutes.
Spray a non-stick pan with oil, add noodles and stir-fry 1 minute until hot and dry.
Place noodles on 4 warm serving plates and portion the chicken and sauce on top. Sprinkle 2 tablespoons Parmesan cheese over each serving.

Nutrition Facts : Calories 262.1, Fat 11.4, SaturatedFat 4.9, Cholesterol 84.5, Sodium 288.6, Carbohydrate 6.9, Fiber 1.4, Sugar 3, Protein 32.3

Low Calorie Chicken Cacciatore Recipe - (4.5/5) image

Provided by Suzolson

Number Of Ingredients 18

Six 3 ounce skinned, boned small chicken breast halves
2 tablespoons of olive oil or cooking oil
3 cups (8 oz.) small. fresh mushrooms, or two (4 oz.) jars whole button mushrooms, drained
2 medium sweet red or green peppers, cut into strips
1 large (1 c.) onion, thinly sliced and separated into rings
2 cloves garlic, minced
1/2 cup of dry white wine
1 small serrano chili pepper, seeded and finely chopped OR
1/4 teaspoon of crushed red dried pepper (optional)
one 28 ounce can of tomatoes, cut up
2 tablespoons of tomato paste
2 tablespoons of lemon juice
2 teaspoons of dried basil, crushed
1 teaspoon of sugar
1 teaspoon of dried thyme, crushed
1/2 teaspoon of salt
1/4 teaspoon of pepper
Hot, cooked penne or rigatoni pasta

Steps:

In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total). Remove chicken, set aside. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender. Add mushrooms (if using canned), wine and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. uncovered, 15 minutes or until chicken is tender and no longer pink. Or, after returning chicken to pan, bake, uncovered, in 350ºF. oven 10 to 15 minutes or until chicken is done (use oven proof skillet for this method). Serve over cooked pasta. Serves 6. 253 calories (28% from fat), 29 grams protein, 13 grams carbohydrates, 8 grams fat (saturated fat 2 grams), 72 milligrams cholesterol, 511 milligrams sodium, 806 potassium, 3 grams dietary fiber.