2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
1 packet of slendier konjac fettuccine
2 tbsp slivered almonds
2 medium zucchinis, grated
2 garlic cloves, minced
2 tsp olive oil
1 tsp chilli flakes
4 sun-dried tomato halves, chopped
¾ tsp salt
4 parsley stems (stems removed), leaves finely chopped
4 tbsp lemon juice
1 tsp lemon zest
450g cooked chicken breast
Vegetarian/ Vegan option:
540g firm tofu
For a nut-free recipe: omit the almonds.
Directions:
Drain and rinse the konjac fettuccine according to package instructions. Set aside to drain.
In a pan on medium heat, toast the almonds until golden, then remove them from the pan.
While they’re toasting, mince the garlic and grate the zucchini.
In the same pan, add olive oil. Once warmed up, add the zucchini and garlic, cooking for 2 minutes.
Add the chilli flakes, sun-dried tomatoes, and salt, then mix well.
Stir in the parsley, lemon juice, and lemon zest.
Add the cooked chicken (or tofu), toasted almonds, and drained pasta. Toss everything together for 1-2 minutes until warmed through and coated in the flavours.
Serve warm or cold.