Miracle Noodle Ready-To-Eat Dishes combine delicious flavors like Pad Thai, Teriyaki, and more with low-calorie and low-carb benefits, making them a tasty and healthy choice for convenient meals. With options such as Spaghetti Marinara boasting just 5 calories per serving and 1 net carb, these dishes offer a guilt-free way to enjoy flavorful meals without sacrificing health goals.
Chicken Piccata with Angel Hair Pasta
Ingredients
⅓ cup all-purpose flour
¼ teaspoon fresh ground black pepper
¼ teaspoon paprika
1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
2 tablespoons olive oil
1 clove garlic, minced
4 tablespoons butter, divided
1 cup dry white wine
⅓ cup chicken broth
¼ cup fresh lemon juice
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 (8 ounce) package Miracle Ready-To-Eat Noodle, cooked and drained
Instructions
Combine flour, pepper, and paprika in a shallow dish. Coat the chicken evenly with the flour mixture.
In a large skillet over medium-high heat, heat oil. Cook and stir garlic until golden and fragrant, about 1 minute, then transfer to a plate.
In the same skillet, melt 2 tablespoons of butter. Cook the chicken until browned, approximately 5 minutes per side, then transfer to a plate.
In the hot skillet, pour wine and bring to a boil over high heat, scraping the browned bits from the pan with a wooden spoon. Reduce wine by half, approximately 5 minutes. Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes. Add parsley and remaining 2 tablespoons of butter. Reduce heat to medium, return chicken to the skillet, and cook until the sauce thickens, about 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook Miracle Ready-To-Eat Noodle in the boiling water, stirring occasionally, until al dente, about 4 to 5 minutes. Drain thoroughly.
Place the chicken pieces on a serving dish and drizzle with a few tablespoons of sauce. Add the cooked pasta to the skillet and toss to coat with the remaining sauce.
Serve the noodles on individual plates and top them with the chicken.
FETTUCCINE STYLE WITH GARLIC AND OLIVE OIL
Ingredients
Fettuccine Miracle Ready-To-Eat Noodles
Extra virgin olive oil
Garlic
Fresh or dried chili flakes
Salt
Parmesan cheese (optional)
Parsley (optional)
Instructions
Cook your spaghetti until al dente
Meantime, fry gently garlic and chili in olive oil
Drain spaghetti, reserve 1/2 cup cooking water
Add spaghetti and parley to the skillet
Add as much cooking water as needed to make the pasta moist
Stir well to coat
If you don’t keep it vegan, serve with parmesan cheese
Sprinkle extra chili flakes and parsley, if you like.
Garlic Beef Meat Sauce
Ingredients
1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6.5 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
1 teaspoon Italian seasoning
½ teaspoon fennel seed
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
In a large pot or Dutch oven, cook sausage, beef, onion, and garlic over medium heat until browned. Remove excess fat by draining.
Combine crushed tomatoes, tomato sauce, tomato paste, and water. Stir in sugar, basil, Italian seasoning, fennel seed, salt, and pepper.
Simmer covered, stirring occasionally, until fully cooked, approximately 1 1/2 hours.
CREAM CHEESE PASTA
Ingredients
Angel Hair Miracle Ready-To-Eat Noodle
Cream cheese
Parmesan cheese
Olive oil
Garlic
Chili flakes (optional)
Salt & pepper
Instructions
Cook the Angel Hair Miracle Ready-To-Eat Noodle until al dente.
Sauté garlic in olive oil until fragrant.
Combine cream cheese, pasta cooking water, and Parmesan; mix well
Drain the pasta and add it to the skillet.
Toss to combine, adding pasta water as necessary.
Serve with extra Parmesan cheese, black pepper, and a generous drizzle of olive oil.
LEMON RICOTTA PASTA & SPINACH
Ingredients
Spaghetti Miracle Ready-To-Eat Noodle
Ricotta
Parmesan cheese
Baby spinach
Lemon
Extra virgin olive oil
Garlic
Salt and pepper
Instructions
Combine ricotta, Parmesan, extra virgin olive oil, garlic, lemon zest, salt, and pepper.
Mix thoroughly, taste and adjust seasoning as needed.
Cook the pasta until al dente, reserving some cooking water.
Add spinach to the pot and cook for 1 minute.
Drain the pasta and spinach, then return them to the pot.
Add the ricotta sauce and cooking water, stirring well.
Serve with a drizzle of olive oil, freshly grated Parmesan cheese, and optional lemon wedges.
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