If this dish looks familiar, that's because it is. Last year, I posted my "balsamic chicken" recipe. This year, after discovering the sheer joy of shiritaki noodles, I've made it better.
2 Skinless chicken breasts
3 packs Angel hair or fettuccine shiritaki noodles (I use Miracle Noodles and highly recommend them!)
1 cup Vidalia onion, chopped
1 8oz Ball fresh mozzarella cheese, cut into cubes
2 Medium vine-ripened tomatoes, seeded and chopped
2 Tbsp olive oil
2/3 cup Balsamic vinegar
1/8 tsp Stevia
1 tsp Basil
1/4 tsp Garlic powder
Coarse salt and pepper to taste
Boil the shiritaki noodles according to package directions and set aside. In a large pan or wok, heat the olive oil and add onions. Stir occasionally until the onions become clear and have started to brown slightly. Season the chicken breasts with some of the garlic powder, salt, and pepper and add to the pan, allowing to brown on one side before flipping (approximately 3 minutes). Once both sides have cooked for 3-4 minutes, turn the heat up and add half of the balsamic vinegar. After thirty seconds, flip the chicken. After an additional thirty seconds, reduce the heat to medium-low. Set aside the chicken breasts on a plate. To the pan, add the shiritaki noodles, stevia, basil, the remaining balsamic vinegar, and any additional desired garlic powder, salt, or pepper, mixing well with the onions and balsamic until the noodles are completely coated. Allow to simmer on for 7-10 minutes (until most of the liquid has been absorbed). Plate the noodles and toss in the uncooked tomatoes and mozzarella. Top with the chickem breasts and any remaining balsamic reduction.