I have mentioned before that my friends, Lauren, Samantha, and I created a Facebook Advocare 24 Day Challenge group in September of last year.  We were doing a group challenge and wanted a place to post recipe ideas, ask questions, and just be a support system for one another.  When starting the group we laughed and thought if nobody wanted to take the challenge along with us at least it will be a place for the three of us to converse.  Much to our surprise we now have over 560 people in this group.  Lives have been changed in more ways than one.

One of my favorite parts of this group is sharing our meal plans and favorite recipes.  Clean eating doesn’t have to be boring and we all have cravings of foods that used to be a normal part of our lives…like pasta!  A fellow challenger discovered the gold that is mung bean fettucine.  Made up of only mung beans & water you wouldn’t believe how much it resembles (and tastes like) pasta.

I took one of my favorite pasta recipes (formerly served with rigatoni and a handful of parmesan) and cleaned it up to add a little variety and flavor to our diets:

Chicken, Mushroom, and Bell Pepper Marinara over Mung Bean Fettucine:

1 lb chicken breast

2 green bell peppers cut into thin strips

2 cloves of garlic

1 lb fresh mushrooms, sliced

clean marinara

1 pkg mung bean fettucine

1 tbsp extra virgin olive oil

1/4 tsp black pepper

Instructions:

Cook mung bean Fettucine as directed.

Heat oil in a deep large skillet on medium heat.  Add chicken, garlic, and black pepper.  Mix well.  Cook 5 minutes.  Add mushrooms and green peppers, stir.  Cook 5 minutes or until chicken is no longer pink.  Stir in marinara sauce.  Simmer for 5 minutes.

Drain fettucine and place in a large bowl.  Add half of the chicken mixture and mix.  Top with remaining chicken mixture.