Step 1

Drain the liquid from the packages of the shirataki noodles and place them in a bowl with fresh water to soak for 20 minutes. Drain the water and rinse thoroughly. Pat dry, and set aside

Step 2

Season the cut-up chicken generously with salt and pepper.

Step 3

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the pan and sauté until it almost completely cooked through. Add the broccoli and the remaining 1 tablespoon of the olive oil to the pan and cook until the chicken is cooked all the way through, and the broccoli is crisp-tender.

Step 4

While the chicken and broccoli are cooking, heat the butter and garlic in a medium sauce pan over medium-low heat. Cook until the garlic is fragrant and the butter begins to brown.

Step 5

Increase the heat to medium and add the heavy cream, parmesan cheese and pesto. Bring to a slight boil and then reduce the heat to medium-low and let simmer and thicken.

Step 6

Once the sauce has thickened, toss the shirataki noodles in the sauce and cook until the noodles are warmed.

Step 7

Add the sauced noodles to the pan with the chicken and broccoli and toss to combine.

Step 8

Garnish with fresh basil and red pepper flakes, if using.