Chicken Cacciatore W Shirataki Noodles Lower Cal Lower Carb
Indulge in a hearty yet guilt-free twist on a classic Italian favorite with this Chicken Cacciatore with Shirataki Noodles. Perfectly seasoned, tender chicken thighs are simmered in a rich medley of crushed tomatoes, bell peppers, mushrooms, and aromatic herbs like oregano, basil, and rosemary. This low-calorie, low-carb recipe swaps traditional pasta with shirataki noodles, delivering a satisfying, saucy meal without the excess carbs. A touch of dry white wine adds depth to the sauce, while red chili flakes provide optional heat. Ready in just one hour, this cozy, flavor-packed dish is perfect for weeknight dinners or meal prepping. Serve it with a sprinkle of fresh parsley for an irresistibly vibrant finish!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 16 oz Shirataki noodles
- 2 tbsp Olive oil
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Bell peppers (sliced, mixed colors)
- 8 oz Cremini mushrooms (sliced)
- 28 oz Crushed tomatoes
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth (low sodium)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Fresh rosemary (chopped)
- 0.25 tsp Red chili flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Drain and rinse the shirataki noodles under cold water. Set aside.
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onions for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Add the bell peppers and mushrooms to the pan and cook for 5-7 minutes until softened.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to cook off the alcohol.
Stir in the crushed tomatoes, chicken broth, oregano, basil, rosemary, and red chili flakes (if using). Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
While the chicken simmers, prepare the shirataki noodles according to the package instructions (usually boiling for 2-3 minutes and drying in a hot, oil-less pan to remove excess moisture).
Divide the shirataki noodles among serving plates. Top with the chicken and ladle the cacciatore sauce over the top.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 14.8 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
