Keto Pasta with Lemon-Kale Chicken
Ingredients
- One 8-ounce (225g) package tofu shirataki noodles (spaghetti, fettucine or angel hair)
- 6 ounces (170g) boneless, skinless dark-meat chicken (from 1 or 2 thighs)
- 3 tablespoons (45ml) extra-virgin olive oil
- 1 teaspoon minced garlic
- â…› teaspoon red-pepper flakes
- 1 cup (67g) lightly packed stemmed and chopped kale
- 1½ teaspoons lemon juice
- ½ teaspoon finely grated lemon zest
- Salt and freshly ground black pepper
- 2 tablespoons (10g) grated or shredded Parmesan cheese
Directions
1. Prepare the shirataki noodles according to the package instructions. While the noodles are cooking, cut the chicken into bite-size cubes.
2. Heat a large, heavy skillet over medium-high heat, then add the olive oil. Toss in the chicken, garlic and red-pepper flakes, and sauté for about 5 minutes, stirring often.
3. When the chicken is no longer pink, toss in the kale and sauté until just wilted, 1 to 2 minutes.
4. Stir in the lemon juice and zest, then add the shirataki noodles and toss until combined. Add salt and pepper to taste.
5. Pile the noodles on a plate or in a bowl, top with the Parmesan and dig in.
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