Chicken and Noodle Toss
Courtesy of The Soyfoods Council 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 2 ( 8-oz.) pkg. tofu shirataki noodles, fettucine-shaped |
| 1 Tbsp. butter |
| 4 oz. cream cheese |
| 1/2 c. grated Parmesan cheese |
| 1/2 c. lowfat milk |
| 1 Tbsp. vegetable oil |
| 1 c. sliced baby Portobello mushrooms |
| 2 medium red and/or yellow bell peppers, cut into thin slices |
| 3-4 cloves garlic, minced |
| 1 c. frozen edamame |
| 3 c. chopped cooked chicken |
| salt and coarsely ground black pepper, to taste |
Directions:
1. Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one min. Dry noodles thoroughly and set aside.
2. 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 2-3 min. Set aside.
3. 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.
4. Season with salt and black pepper, if desired. Warm mixture a few more minutes, then serve.
