By MELBA
What can you do with last nights leftover roast chicken?…this is the delicious answer.
It happens to so many of us, we roast a whole chicken or we buy a rotisserie chicken, and we scoff down the delicious bits only to find that at the end of the meal we are left with some of the driest chicken pieces that just don’t seem all that appetizing.
This recipe is a great way to use it up and make it seem succulent again whilst also creating an entirely new dish.
I keep konjac noodles in my pantry as one of my keto staples as they are not only great at bulking up a meal, but they are filling and also satisfy that “pasta” aspect that us Lowcarbers sometimes end up missing. Some of you may find konjac noodles are little too ‘bouncy’ in texture, but this recipe is sooooo creamy, packed with flavour, full of tender chicken, salty and smoky with the bacon and freshened by the green beans, that you will find the konjac noodles just meld into the deliciousness of this dish.
The green beans can be omitted if you are being super strict on carbs or you can change them up with a different vegetable such as broccoli or cauliflower florets.
If you find the sauce is too thick, just add another splash or two of water while cooking. If the sauce seems too loose/runny, just mix in ¼ tsp of glucomannan powder or xanthan gum…it really is just that simple.
I served mine with a sprinkle of freshly grated parmesan cheese because that’s how I have loved all of my pasta dishes of yesteryear, but it really isn’t necessary as there really is a great flavour punch to this dish.
This dish is quick and easy as you are using pre-cooked chicken and pre-cooked noodles, and it really is a great way to spruce up roast chicken leftovers!
INGREDIENTS
200g | Roast Chicken Meat, deboned |
250g | Konjac/Shirataki Fettuccine |
2 | Streaky Bacon Rashers, cut into 2cm pieces |
1/3 Cup | Full Fat Cream |
50g | Cream Cheese |
50g | Cheddar Cheese, grated |
Splash | Water |
100g | Green Beans, cut into 4cm lengths |
| Parmesan, grated (optional) |
¼ tsp | Glucomannan Powder or Xanthan Gum (as needed) |
METHOD
- Debone the roast chicken and break into bit sized chunks, then set aside (make sure you keep any of the roast juices and collagen rich jelly too as they equal nutrition and flavour).
- Wash and dry-fry your favourite konjac/shirataki fettuccine and set aside with the chicken.
- In the same big pan (I used a Scanpan non-stick wok), add 2cm long pieces of streaky bacon (you can substitute with other bacon cuts such as lardons, pancetta, shoulder or middle bacon), and fry till cooked through with some nice golden edges.
- To the pan, add 1/3 Cup of full fat cream, 50g cream cheese, 50g grated cheddar cheese and a splash of water, then stir whilst simmering till the cheeses have melted together with the cream to form a silky sauce with bacon bits.
- Add the konjac fettuccine and the roast chicken (and the chicken juices/jelly bits) and mix them gently through the sauce. Take care not to over-mix or you may break the chicken chunks too much and make them mushy.
- Add the 4cm long green beans slices and gently stir them in.
- After cooking for a further 4-5 minutes (to warm the chicken and fettuccine through and cook the green beans), it is ready to serve.
- As an extra garnish, grate a little fresh parmesan cheese over the top.
- Enjoy!
