PREP TIME: 15 mins

It’s a rare person who doesn’t love sitting down to a comforting bowl of pasta. And while I do enjoy pasta occasionally, I prefer to get my fix with this lighter version; it’s still hearty, but without the traditional accompaniments of bloating and sleepiness. This dish offers lots of blood-sugar stabilising protein with a lovely lemon kick. Lemon is fabulous at providing vitamin C, which helps underpin glowing skin.

3 x 400 g packets thin shirataki or konjac noodles

2 tablespoons extra virgin olive oil

800 g chicken breast fillets,

cut into bite-sized pieces

2 large garlic cloves, crushed

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

finely grated zest and juice of 1 large lemon

80 g butter

1 tablespoon arrowroot (see note)

2 large handfuls baby rocket

2 tablespoons oregano leaves

Prepare the noodles according to the packet instructions, then drain and place in a dry frying pan (without oil) over medium heat. ‘Dry roast’ them for 1 minute, then set aside. Heat the olive oil in a large heavy-based frying pan over medium–high heat. Add the chicken, garlic, dried oregano and salt and cook, stirring occasionally, for

8–10 minutes or until the chicken is cooked through. Transfer the chicken mixture to a plate. Return the pan to medium heat and deglaze with the lemon juice. Add the butter and stir until melted, then whisk in the arrowroot. Add the noodles, chicken mixture and rocket and toss to combine. Scatter over the lemon zest and oregano leaves and serve.

NOTE: Arrowroot is a gluten-free, paleo-friendly flour. It is low in carbs and we use it here to thicken the sauce.
You’ll find it in the baking aisle.

* This recipe is republished with permission from the book Eat, Drink and Still Shrink by Michele Chevalley Hedge.