Roasted Red Pepper Cream Sauce With Fettucini

Ingredients-
2 packages, (8 ounces each) of Fettuccini Shirataki Noodles
3 red peppers
½ cup of nonfat cottage cheese
½ cup of nonfat plain yogurt
2 cloves garlic, sliced
1 Tablespoon pepper flakes
2 Tablespoons parmesan cheese, grated
1 bunch of basil
Salt to taste

-Drain and rinse the Shirataki noodles. Place them in boiling water for 3-5 minutes. Drain again and cut to desirable size. This step is a matter of personal taste. You made keep them the length they are.
-Roast your red peppers, until charred. Turning them frequently to roast all sides. When cooled, cut the pepper away from the core and dispose of seeds and stem.
-Into a food processor add your cottage cheese and yogurt. (Once you have lost a certain amount of weight, referred to as a benchmark, yogurt is introduced into your food plan). Puree to create a creamy consistency. Add the roasted red peppers, garlic and red pepper flakes. Continue to puree until smooth. Add salt to taste.
-Heat before serving in a saucepan, approx. 5 minutes.
-Add Shirataki noodles and basil. Stir and cook another 2-3 minutes.
- When plated add your freshly grated parmesan cheese.

For more protein you may add cooked, cubed pieces of boneless chicken breast.

Servings:
Vegetables- 7
Proteins-4