Sunday, January 13, 2013

Chicken Alfredo with Kelp Noodles

So a friend of mine Julie asked me if kelp noodles are paleo. I did a little research and discovered that kelp noodles consist of 3 ingredients: water, kelp and sodium alginate. Now if you are wondering what sodium alginate is, it's made from brown algae that thickens the kelp into a noodle consistency. For a 4 oz serving your looking at 1g carb, 6 calories and 1g fiber. Not bad! A 12oz bag at Mother's Market only cost $3.39. It's located in the fridge section. Now that I completely geeked out on you, lets get back to cooking...

Tip: Kelp noodles are virtually tasteless so it's best to have them marinate in whatever sauce you're going to cook them in. Feel free to double the recipe if needed, it will still fit in a large frying pan.

INGREDIENTS:

• 1 lb chicken breast
• 1 12oz package of kelp noodles
• 4 cloves of garlic, chopped
• 2 Tbs olive oil
• 2 tsp tarragon
• 1 cup cashews
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp mustard powder
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp paprika

INSTRUCTIONS:

Add olive oil to a large skillet over medium heat. When pan is hot, saute garlic for 3-4 minutes. Add chicken to the skillet and cook until all sides are brown.
Rinse and chop kelp noodles, add to the skillet along with tarragon. Cover and simmer on low for 30 minutes.

After cooking, pour the liquid from the skillet carefully into a small container for use in the sauce.

Add cashews, onion powder, garlic powder, mustard powder, sea salt (optional), black pepper, and paprika to a blender. Cover and blend into a powder. Add the reserved pan juices slowly, blending into a thick sauce (use a spatula to scrape down the sides of the blender periodically). Add the juices until the mixture reaches the desired consistency. You can add a couple of drops of water if you like a thinner consistency.
Add the sauce to the skillet, then mix well. Cover and continue to cook for 10 minutes longer, until the kelp noodles have become tender.

Kristy


This recipe was inspired from catalystathletics.com







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