Shirataki Noodles with Chicken Feta & Tomato
We pair shirataki noodles with feta and tomatoes in this quick and vibrant dinner recipe. The tomatoes release their juices to create a glossy sauce that clings to the noodles and carries with it the flavors of garlic, oregano and basil. Crumbled feta and Kalamata olives add a briny punch.
We pair shirataki noodles with feta and tomatoes in this quick and vibrant dinner recipe. The tomatoes release their juices to create a glossy sauce that clings to the noodles and carries with it the flavors of garlic, oregano and basil. Crumbled feta and Kalamata olives add a briny punch.
Ingredients
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¼ cup extra-virgin olive oil
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1 pound boneless, skinless chicken breasts
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½ teaspoon salt, divided
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1 pint cherry tomatoes, halved
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4 cloves garlic, thinly sliced
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1 teaspoon chopped fresh oregano
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2 (7 ounce) packages shirataki noodles, rinsed
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½ cup lightly packed fresh basil leaves, plus more for garnish
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⅓ cup crumbled feta cheese
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¼ cup pitted Kalamata olives, halved lengthwise
Method
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add the chicken to the pan; cook until golden brown and a thermometer inserted in the thickest portion registers 165°F, 5 to 7 minutes per side. Transfer the chicken to a clean cutting board; do not wipe out the pan.
- Add tomatoes, garlic, oregano and the remaining 1/4 teaspoon salt to the pan; cook over medium-high heat, stirring often, until the tomatoes have broken down and the garlic has softened, about 8 minutes. Stir in noodles, basil, feta and olives; remove from heat.
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Slice the chicken on the diagonal. Divide the noodle mixture among 4 bowls; top with the chicken. Garnish with additional basil, if desired.
