Ingredients

1.

Extra virgin olive oil
4 tbsp
2.

Garlic
3 tsp, chopped
3.

Grape tomato
18 oz
4.

Almond milk
0.5 cup
5.

Water
0.5 cup
6.

Onion powder
0.25 tsp
7.

Basil
4 leaf
8.

Shirataki Noodle
20 oz
9.

Chicken Breast Boneless Skinless Raw
17.5 oz
10.

Lemon pepper seasoning
0.75 tsp
11.

Italian seasoning
1.25 tsp
12.

Olive Oil
3.5 tbsp

Instructions

1.
Heat extra virgin olive oil in a large saute pan over high heat. Add minced garlic and let the garlic simmer in the hot oil until it’s fragrant - about 60 seconds. Then, add whole grape tomatoes to the pan so they blister in the oil.
2.
Cover the pan and let the tomatoes roast while the skins peel away from the fruit. Keep roasting until the tomatoes turn soft in the pan and cook down on their own. Then, add almond milk and water to the tomatoes.
3.
Add onion powder and large chopped basil leaves to the pan. Salt and pepper to taste. Bring the pot to a boil, then reduce it to a simmer to cook for about 10-15 minutes. Remove the pan from the heat and use either an immersion blender or countertop blender to blend the tomatoes into a sauce.
4.
It’s your choice if you want a completely smooth tomato sauce or one with some chunks of tomato still visible. Return the tomato sauce to the stove and cover the pan with a lid. Let the sauce bubble on low heat until it reduces to the right thickness - about 3-5 minutes.
5.
While the sauce is cooking down, prepare the shirataki noodles by draining the water from their packaging and adding the noodles to a new pan on the stove. Cook the noodles at high heat to dry them out without burning them. Toss approximately 4 ounces of noodles with 6 tablespoons of tomato sauce.
6.
To make the chicken breast, season the chicken with lemon pepper seasoning (with salt) and Italian seasoning. Heat the olive oil in a pan over high heat, then place the chicken in the hot oil. Cook the chicken breasts on either side until cooked through, adjusting the heat as needed to avoid burning. Serve with the pasta.