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Shirataki Fettuccine With Lemon Chicken and Spinach

Give a chicken dish a much-needed and healthy spin with this quick shirataki recipe. Spice it up by adding more of your favorite vegetables, or substitute chicken for tofu to make a refreshing vegan dish!

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Time to table40min

Number of Servings5



2 packages

LIVIVA Organic
Shirataki Fettuccine

1 pound

Chicken breast, cut into cubes

1 tablespoon

Olive oil

1 large

Minced garlic clove

1/2 teaspoon

Dried oregano or 1 teaspoon
minced fresh oregano
(leaves only)

1/2 teaspoon

Himalayan pink salt

1 piece

Large lemon – zested and juiced

2 tablespoons

(grass-fed) butter preferred


01Rinse the shirataki pasta for 15 seconds, then boil for 2 minutes.

02Drain the noodles and place them in a dry skillet and roast them for 1 minute, before setting them aside.

03Heat a large cast iron skillet to medium-high heat and add oil.

04Add cut chicken, minced garlic, dried oregano and Himalayan pink salt to the skillet. Cook for 8-10 minutes or until the chicken is fully cooked.

05Remove chicken from skillet and set aside to cool.

06Lower the heat to medium and add lemon juice to the pan.

07Add butter and stir until melted.

08Add in the noodles and chicken, toss to combine.

09Serve topped with lemon zest and a garnish of fresh oregano.