I’ll be honest. I thought this recipe was going to turn out disgusting.
But something in my gut kept telling me… “Do it! Do it!” So I did. And guess what? It was delicious.
With tofu noodles and greek yogurt, this entire bowl of “pasta” ended up being ~350 calories. It has copious amounts of protein and some healthy fats, so this “good for your soul” dish is also good for your vitality.
Oh yeah, this dish is extremely versatile, feel free to add more or less of whatever you like!
1 bag of spaghetti shirataki (or any healthy pasta substitute)
1/3 cup celery
1/3 cup diced onions
1/3 cup grapes, halved
2-3 oz chicken (I used leftover rotisserie chicken)
3 tbsp sun dried tomatoes packed in olive oil
2.5 tbsp greek yogurt
1 tbsp cornstarch or garbanzo bean flour (or any starch)
~1 tbsp lemon juice
1 tsp honey
2-3 cloves of garlic (or to taste)
salt and pepper
1. Prepare your shirataki noodles. (I drained them, rinsed them, microwaved them, then patted them dry.) Make sure they are as dry as you can get them!!
2. Chop your veggies and mix the greek yogurt, honey, and cornstarch. (The starch helps prevent curdling)
3. Add the sun dried tomatoes to a pan (With the olive oil! Add chicken here if your chicken is raw) Cook for around 1 minute.
4. Add in the celery, onion, and 1/2 of the garlic. Cook until the onion is translucent, around 3 minutes.
5. Add in the chicken now if your chicken is already cooked. 😉 Heat through, around 2 minutes.
6. Stir in the noodles. Cook for another 1 minute
7. Turn the heat to low. Mix in the greek yogurt, lemon juice, tarragon and the rest of the garlic. Cook until heated through. (About 2 minutes)
8. Stir in the grapes. Simmer for 1 last minute. Sprinkle with salt and pepper.