Lightened Up Chicken Pesto Spinach & Artichoke Fettucine

Looking to lighten up pasta night?

If you are looking for a pasta alternative you have got to try shirataki noodles! I get mine from thrive and they come in a bunch of different flavors, but for this dish I did the spinach fettuccine with my pasta combo. You will love!

Recipe Below:

Servings: 3

Time cook: 30 minutes

Ingredients

• 2 Chicken Breast, cut into cubes

  • I usually marinate my chicken. With this one, it was with water, olive oil, salt, pepper, squeeze of lemon, dash of sugar for 48 hours, min 6 hours would be ideal. Then once done I recommend seasoning with your favorite all-purpose season mix.

• 2 pack of shirataki spinach fettuccine noodles, you can get them here

• 1 8oz of mushrooms, chopped

• 1 12oz of fresh spinach chopped

• 2 cloves of garlic, chopped

• 1/3 squeeze of lemon

• 1/2 yellow onion, chopped

• Salt & pepper to taste

• Couple dashes of red pepper flakes

• 2 tablespoons of cream cheese

• 4-5 whole artichokes, chopped

• 2 tablespoons of plain greek yogurt

• 2 tablespoons of pesto, pre-made or homemade

• Couple dashes of cream

• 1 tablespoon of plant-based butter

• Few dashes of oregano

• Pesto-infused olive oil

• Parsley to garnish

• Garlic to garnish

• Grated parmesan to garnish

Directions: In a large sautee pan, add the olive oil and onions on medium heat. Cook the onions for about 5 minutes then add the garlic. add for a couple minutes. While this is cooking chop your chicken, season and set aside. Heat another smaller pan with oil and add the chicken.

In the large sautee pan add the mushrooms, oregano, salt, pepper, oregano, butter, and artichokes. Cook for about 10 minutes on medium heat. Then start to add all the other ingredients. Turn heat to medium low and stir frequently till chicken is done, this is about 15 minutes or so.

Then once done, add your noodles and chicken and toss. Add garnishes and enjoy!