Low-Carb Pasta with Cashew Chicken Alfredo
For an extremely low-carb meal, this creamy pasta is an absolute dream come true. East to make and perfect for a family dinner, this is soon to be your new favorite recipe!
Using a blender, blend the cashews, almond milk, and nutritional yeast. Blend until smooth / moderately thick consistency is reached.
Then, rinse the Shirataki noodles a few times and dry.
On a cutting board, cut up the Trifecta Chicken into slices.
Heat a skillet up to medium temperatures. Spray with non-stick spray. Add the chicken and grill until slightly brown. Remove the chicken from heat.
Once all of the chicken has been removed, spray the skillet again with non-stick spray. Add the Shirataki noodles and cook for about a minute (make sure to move the noodles around).
Pour the cashew sauce into the pan. Mix the pasta around with the sauce for a few minutes. Add more almond milk if the sauce starts to thicken.
Add the chicken back into the pan. Mix. Then add the fresh basil and let the basil cook into the pasta.
Remove pasta from heat and serve. Top with red pepper flakes for a kick.
Servings: 1 | Calories Per Serving: 371