Gluten-Free Pasta Primavera – LOW CAL
Ingredients
- 10 oz chicken breasts
- 2 tsp Italian seasoning
- 1 tbsp ghee
- ½ cup red onion thinly sliced
- ½ cup red bell pepper thinly sliced
- ½ cup green bell pepper thinly sliced
- ½ cup crookneck squash sliced, (cut into half moons)
- ½ cup zucchini sliced, (cut into half moons)
- 1 cup button mushrooms sliced
- 1 cup cherry tomatoes halved
- 2 tsp garlic minced
- 1 tsp sea salt
- 1 package shirataki noodles w/ oat fiber (or regular shirataki noodles for gluten intolerant), drained
- 2 tsp olive oil
- 2 tbsp lemon juice
- 2 tbsp Fresh basil thinly sliced
- 1 tsp fresh rosemary finely chopped
Instructions
- HEAT 1 tbsp ghee in a large pan over medium heat.
- SEASON the chicken breasts with the Italian seasoning and cook for about 5 minutes on each side. Remove from pan.
- ADD the remaining ghee to the pan and sauté all veggies except the tomatoes for about 5 minutes, until softened.
- ADD the tomatoes and continue sautéing for 1 minute.
- ADD the shirataki noodles, olive oil, and lemon juice and toss until the noodles are well coated and heated through.
- REMOVE from heat and stir in the fresh basil and rosemary.
- THINLY slice the chicken breasts and serve on top.
Nutrition
Calories: 390kcal | Carbohydrates: 26g | Protein: 36g | Fat: 17g | Fiber: 13g | Net Carbs: 13g