Low-Carb Spinach Noodle Bake Recipe

About this recipe

A diabetic-friendly casserole featuring spinach noodles, tender chicken, and a medley of vegetables baked to perfection for a satisfying dinner.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 270 g Urban Platter Shirataki Noodles
• 125 g White Shimeji Mushroom (Anabe)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Boil 500 g chicken breast until tender; remove from broth, let cool, and shred into large pieces. Reserve the broth.
2. 2. In the reserved broth, cook 2 cups diced bell pepper, 2 cups diced green pepper, and 1 cup diced onion until softened. Drain the vegetables and save the remaining broth.
3. 3. Cook 1 package shirataki noodles in the reserved broth according to package directions until they absorb most of the liquid. Drain any excess broth.
4. 4. In a large mixing bowl, combine the cooked noodles, shredded chicken, cooked vegetables, 1 can mushroom with juice, 2 cans mushroom, and 450 g shredded reduced-fat American cheese. Mix well and season with 1 tsp salt and 1/2 tsp black pepper.
5. 5. Transfer the mixture to a buttered casserole dish and spread evenly.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until bubbly and golden on top.
7. 7. Let the casserole cool slightly before serving. For best results, prepare a day ahead and reheat before serving.