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prep time
10 min
cook time
45 min
ready time
55 min
Keto Low Sodium Tomato Pasta with Chicken
Low sodium Keto recipes may be hard to come by. Especially when dairy products are included, it’s quite easy to build up the amount of sodium in your body. When transitioning to the Keto diet, you will naturally reduce your sodium intake. As you cut out processed foods, insert more low sodium Keto recipes like this one into your diet. This meal of shirataki noodles with tomato sauce and chicken will fill you up and keep you satiated. The sauce is made with especially low sodium, and you can salt it to your taste. The chicken is lightly seasoned and will taste best when cut and eaten with the sauce.
Where to find shirataki noodles
Shirataki noodles are made from special low-carb yam flour. You can find the noodles in your grocery store in two common places. One may be on the shelf in the aisle with special diet needs like gluten-free. The other place may be in the refrigerated section where vegetarian and vegan options are kept.
Serving sizes
Each serving gets approximately 4 ounces of shirataki noodles served with 6 tablespoons of tomato sauce. The chicken begins at 3 ½ ounces in raw weight per serving. Try to pick chicken breasts that weigh about 3 ½ ounces each for easy serving once they’re done cooking. You can serve your meal with more chopped basil, chopped parsley, or a light sprinkle of parmesan cheese (if your diet allows it).
Meal prep tips
If meal prepping, you can keep the noodles, sauce, and chicken together in one container. Store each meal in your refrigerator for up to 5 days depending on the freshness of your chicken. If you’re just storing leftovers, you can still keep the noodles and sauce together in an airtight container for up to 5 days. If stored in bulk, you may want to store the chicken breasts separately.
Net Carbs
3.5 g
Fiber
2.7 g
Total Carbs
6.3 g
Protein
21.3 g
Fats
24.1 g
312 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
4 tbsp
Garlic
3 tsp, chopped
Grape tomato
18 oz
Almond milk
0.5 cup
Water
0.5 cup
Onion powder
0.25 tsp
Basil
4 leaf
Shirataki Noodle
20 oz
Chicken Breast Boneless Skinless Raw
17.5 oz
Lemon pepper seasoning
0.75 tsp
Italian seasoning
1.25 tsp
Olive Oil
3.5 tbsp
Recipe Steps
steps 6
55 min
Step 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.Step 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.Step 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.Step 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.Step 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.Step 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.
