Author Notes
Healthy, fun and bright tasting entree —Michael Dergo
Ingredients
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2
Skinless Chicken Breasts - cut into small cubes
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1/2 pound
Broccoli Florets - steamed
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1/2
Medium Sweet Onion - Diced (Vidalia if available)
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4
Strips Thick Cut Turkey Bacon - Diced
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2 tablespoons
Minced Garlic
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3 teaspoons
Dried Oregano
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2 teaspoons
Red Pepper Flake
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2 teaspoons
Smoked Paprika
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2 cups
Pinot Grigio
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1 pound
Shirataki Spaghetti
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Olive Oil
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Salt, Pepper, Water
Directions
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Place chicken breasts in sealable container and add tablespoon garlic, teaspoon each of oregano, smoked paprika, black pepper and red pepper flake. Refrigerate at least one hour.
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Coat medium skillet lightly in olive oil and warm; add onion and garlic - slowly sweat onions; add turkey bacon and allow to cook fully and slowly. Bring to medium high heat and add vino. Allow to reduce.
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Prepare separate skillet the same and add chicken over high medium heat allowing to brown while cooking fully; add to other skillet.
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Briefly add broccoli florets to skillet vacated by chicken and allow to soak up the flavor; add to the other skillet.
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Rinse and drain shirataki noodles and add to skillet vacated by broccoli; cook 3-4 minutes. Salt and Pepper to taste and remove to half of serving platter; add contents of other skillet to other half and drizzle remaining flavour over shirataki. Sprinkle with parm/reg and parsley. Serve and enjoy.
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