ALFREDO CHICKEN PASTA

**READ THOROUGHLY BEFORE YOU BEGIN COOKING**

4 TBSP CHICKPEA FLOUR

3 TBSP 60 CALORIE BUTTER

1 1/2 C ALMOND MILK

1 TBSP GROUND FLAX SEED

1/4 C GRATED PARMESAN

6 OZ THIN SLICED CHICKEN BREAST

1 PKG SHIRATAKI NOODLES

1/3 C PRE-CHOPPED WHITE ONION, GREEN BELL PEPPER, AND CELERY

1/4 C SLICED RED ONION

2 TSP MINCED GARLIC

1 TSP OLIVE OIL

SEASONINGS I USE:

ITALIAN SEASONING

OREGANO

TONY'S CREOLE SEASONING

BLACK PEPPER

SEA SALT

GARLIC POWDER

ONION POWDER

MCCORMICK MESQUITE GRILLMATES

1. CUT CHICKEN INTO SMALL PIECES (ABOUT 1 INCH X 1/2 INCH). ADD CHICKEN, PRE-CHOPPED VEGETABLES, RED ONION, GARLIC, AND OLIVE OIL TO SKILLET. SEASON TO TASTE WITH PREFERRED SEASONING. COOK OVER MEDIUM HEAT UNTIL CHICKEN COOKED THROUGH AND VEGETABLES ARE TRANSLUCENT. SET ASIDE.

2. ADD 2 TBSP OF THE CHICKPEA FLOUR AND 2 TBSP OF THE BUTTER TO A STOCKPOT OVER LOW-MEDIUM HEAT, WHILE MIXING WITH SPOON CONSTANTLY UNTIL MIXED AND BROWNED. **THIS HAPPENS QUICKLY--WITHIN 30 SECONDS. THIS CAN ALSO BURN QUICKLY SO BE VERY ATTENTIVE AND DO NOT STOP STIRRING.**

3. CONTINUE STIRRING AS YOU ADD THE ALMOND MILK IN 1/4 C INCREMENTS. STIR UNTIL THOROUGHLY MIXED BEFORE ADDING MORE. THIS TAKES ABOUT 2-3 MINUTES. YOU MAY USE WHISK IF YOU LIKE. ADD REMAINING CHICKPEA FLOUR AND GROUND FLAX SEED. CONTINUE STIRRING FOR ABOUT 1 MINUTE. ADD GROUND PARMESAN.

4. INCREASE TO MEDIUM HEAT AND STIR SAUCE CONTINUOUSLY. SAUCE WILL BEGIN TO BOIL LIGHTLY AND THICKEN. THIS IS WHAT YOU WANT IN ORDER TO REDUCE IT TO THE TEXTURE YOU DESIRE. AS THIS IS HAPPENING, SEASON THE SAUCE TO YOUR TASTE WITH YOUR PREFERRED SEASONING. LISTED ABOVE ARE ALL RECOMMENDED SEASONINGS FOR THE CHICKEN AS WELL AS THE SAUCE. WHEN SAUCE IS THE TEXTURE AND TASTE YOU DESIRE, ADD CHICKEN AND VEGETABLES AND SET ASIDE.

5. DRAIN AND RINSE NOODLES. ADD NOODLES AND REMAINING BUTTER TO SKILLET AND PAN-FRY OVER MEDIUM-HIGH HEAT FOR 3-5 MINUTES. THIS WILL HEAT NOODLES AND DECREASE THE MOISTURE IN THEM, MAKING THEM THE TEXTURE YOU DESIRE. ADD NOODLES TO SAUCE WITH CHICKEN, STIR, AND SERVE.

MAKES 3 SERVINGS

NUTRITION PER SERVING

CALORIES 225

FAT 11.25 G

CARBS 5 G

SUGAR 1 G

PROTEIN 19.5 G