Low Carb Pasta with Chicken and Roasted Red Pepper Sauce

This recipe can use any kind of low carb pasta, but it works very well with the tofu shirataki fettuccini noodles. (As of fall 2006, this is available at Trader Joe's, or see sources in my article about Shirataki Noodles.

Ingredients:

• Low carb pasta (if using shirataki noodles, two 8 ounce packages works well for 4 servings)
• 1.5 lbs boneless skinless chicken, cut into cubes - for 5 servings - less for fewer servings
• 1/2 cup finely choppped onion
• Salt and pepper
• Roasted Red Pepper Cream Sauce (see link below)
• Basil (optional - fresh chopped preferred)

Preparation:

1) Season the chicken with salt and pepper. Saute' chicken and onions in a small amount of oil until cooked through.

2) Heat Roasted Red Pepper Sauce through in a saucepan or in the microwave. Do not boil.

3) Rinse shiratake noodles in hot water (or prepare other low carb pasta). Cut with kitchen shears to desired length.

4) Toss ingredients together. If fresh basil is available, I will usually chop some up and add it at this point.

Nutritional Information: Each of 5 servings has 4 grams effective carbohydrate plus 2.5 grams fiber, 33 grams protein, and 302 calories.

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