Low Carb Noodles with Chicken and Black Beans

by Julianne De Witt

March 8, 2019

My low carb take on Spaghetti Quattro, a favourite dish of mine. Ground chicken and black beans in a light spicy tomato sauce over shirataki noodles. Delish!

Shirataki Noodles with Chicken and Black Beans

Servings: 2


  • 1 lb ground chicken thighs
  • ½ cup olive oil
  • 1/3 cup chopped fresh parsley
  • 4 large cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 cup cooked black beans small can drained and rinsed
  • 1 cup tomato sauce
  • Salt and pepper to taste
  • 4 cups tofu shirataki noodles drained and rinsed well
  • Grated parmesan


  • Brown ground chicken in saucepan with a little olive oil or cooking spray, making sure to chop up chicken into small pieces. Cook through then set aside.
  • In a clean pan place olive oil on medium heat, add parsley and cook for a couple of minutes until crispy.
  • Add garlic and red pepper flakes and cook for another minute.
  • Add black beans, tomato sauce and cooked chicken and season with salt and pepper to taste. Stir and cook for several minutes.
  • In a saucepan cook tofu noodles as per directions on package.
  • Add noodles to sauce.
  • Top with a liberal amount of parmesan cheese and enjoy!
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