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Gluten-Free Pasta Primavera – LOW CAL

Pasta Primavera – LOW CAL

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Course: Main Meals
Keyword: Week 12
Cooking Method: Stovetop
Recipe Type: Miracle Noodles / Shirataki Noodles, Poultry
Servings: 2 servings
Calories: 390kcal


  • 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


  • 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.


Calories: 390kcal | Carbohydrates: 26g | Protein: 36g | Fat: 17g | Fiber: 13g | Net Carbs: 13g