Creamy Chicken Konjac Fettuccine

Product Used: ZERO Organic Konjac Fettuccine

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

• 1 packet ZERO Organic Konjac Fettuccine

• 250g chicken breast, sliced

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 200ml light cooking cream

• ¼ cup freshly grated Parmesan cheese

• 1 teaspoon Dijon mustard (optional)

• ½ teaspoon cracked black pepper

• ½ teaspoon sea salt

• 1 tablespoon chopped fresh parsley

• Extra Parmesan, to serve

Method

1. Drain the ZERO Konjac Fettuccine and rinse thoroughly under cold water. Dry-fry in a non-stick pan for 2–3 minutes to remove excess moisture, then set aside.

2. Heat the olive oil in a large frying pan over medium-high heat.

3. Season the chicken with salt and pepper and cook for 5–6 minutes until golden and cooked through. Remove and keep warm.

4. Reduce the heat to medium and add the garlic. Cook for about 30 seconds until fragrant.

5. Stir in the light cream and Dijon mustard (if using). Simmer gently for 2 minutes.

6. Add the Parmesan cheese and stir until melted into a smooth, creamy sauce.

7. Add the Konjac Fettuccine and toss until evenly coated.

8. Return the chicken to the pan and heat through for 1–2 minutes.

9. Garnish with fresh parsley, extra Parmesan and cracked black pepper before serving.

Serving Suggestion

Add sautéed mushrooms, baby spinach or steamed broccoli for extra flavour and nutrition, or finish with a squeeze of lemon juice for a lighter, fresher finish.