Chicken and Noodle Toss
Recipe courtesy of The Soyfoods Council.
2 (8-ounce) packages tofu shirataki noodles, fettuccine-shaped
1 tablespoon butter
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup low-fat milk
1 tablespoon vegetable oil
1 cup sliced baby Portobello mushrooms
2 medium red and/or yellow bell peppers, cut into thin slices
3 to 4 cloves garlic, minced
1 cup frozen edamame
3 cups chopped cooked chicken
Salt and coarsely ground black pepper, to taste
- Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one minutes Dry noodles thoroughly and set aside.
- In a small saucepan, melt butter over medium heat. Add cream cheese and use a heat-resistant spoon or spatula to blend it with the butter. Add cheese, mixing to combine. Whisk in milk and heat until sauce is smooth, about 2 to 3 minutes. Set aside.
- In a large skillet, heat oil. Add mushrooms and peppers and sauté a few minutes. Add garlic and edamame and heat until vegetables are desired tenderness. Add chicken, noodles, and cheese sauce to the skillet, mixing to combine.
- Season with salt and pepper, if desired. Warm mixture a few more minutes, then serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 527; Total Fat: 14g; Saturated Fat: 7g; Cholesterol: 105mg; Total Carbs: 58g; Fiber: 3g; Protein: 39g; Sodium: 726mg.
Recipe and photograph courtesy of The Soyfoods Council.