Greek Chicken Pasta -- CARB FREE

GREEK CHICKEN W/CARB FREE PASTA

Yes- you read that correctly CARB FREE PASTA! Let me introduce you to one of the wonders of the world - Kelp Noodles. I've been reading about these and something called No Oodles otherwise known as Shirataki noodles and finally had to jump in and give them a try. The thought of being able to enjoy gluten free and low carb/no carb pasta was too hard to turn down. My shipment of Kelp noodles came first and that is what I included in today's recipe. Kelp Noodles are made only of kelp which is a sea vegetable and sodium alginate which is a natural form of salt extracted from brown seawood. Now don't get all weirded out - just think NO CARB PASTA.NO CARB PASTA. They come in vacuum pack bags with a little water.  Eaten right out of the bag they have no distinct flavor at all which means they assume the flavor of whatever you add to them. Cold and unheated they have a tiny bit of crunch to them but cooked in a dish like I did tonight - they have a similar texture to Japanese rice cellophane noodles. I am not aware of a local source of these noodles (if someone else does - please let me know). For more information go online to a company  called Sea Tangle - they provide recipes and information about their products.  While they only sell their products by the case - I found a website that sells the noodles for $3.95 for single packages  -- http://store.naturalnews.com/index.php?main_page=product_info&products_id=1001993&zenid=mkigfcaqk0l0h5tm6c9os44ji2

Obviously this recipe could also be made with regular pasta as well or with no pasta at all.

So now that we got that out of the way - here are the remainder of the ingredients:

6 oz (half a bag) of Kelp Noodles - follow the directions on the package and run water through them before using.

4 tsp's of Garlic Grapeseed oil

1 lb skinless chicken breasts

¾ cup sliced onion

1 (14 oz) can of artichoke hearts, drained & quartered

2 tsp. of Wildtree Opa Greek Seasoning Blend

1 pint of cherry tomatoes cut in half

1 tablespoon lemon juice

2 tsp. cornstarch

½ cup chicken broth

¼ tsp. sea salt

Wildtree's California Pepper Blend - to taste

3/4 cup crumbled feta cheese

Heat 2 tsp's of Garlic GSO in a large saute' pan over medium high heat. Add the chicken and cook until 1/2 of the way done. Then add the onion and cook until the onion begins to soften.  Reduce the heat to medium and then add the artichokes and the OPA Greek Seasoning Blend.

Next add the tomatoes, lemon juice and remaining 2 tsp's of garlic GSO. Whisk the cornstarch into the chicken broth and add to the mixture. Bring mixture to a simmer and cook until sauce clears and thickens Add the Kelp Noodles/Pasta and season with additional OPA, California Pepper Blend and Sea Salt.  Sprinkle the feta across the entire dish and serve! Side Note: I actually prepared this dish and then went into a workout with a client and didn't taste it until an hour later. I think the Kelp Noodles during that time picked up the flavors of the dish and were tastier after sitting then right after I prepared it. FYI

I served this amazing dish (which my daughter Jeri just gave DOUBLE THUMBS UP and QUADRUPLE "UMMM'S") with lightly sautéed fresh asparagus in Wildtree's Zesty Lemon GSO and lightly powdered with Lemon Rosemary Blend.

That's all for now!

Enjoy whatever you are cooking in YOUR Wildtree Kitchen tonight!