Try this soy-inspired gluten-free recipe!
Ingredients 2 8-ounce packages tofu shirataki noodles, fettucine-shaped
1 tablespoon butter
4 ounces cream cheese
½ cup grated Parmesan cheese
½ cup soymilk, plain
1 tablespoon vegetable oil
1 cup sliced baby Portobello mushrooms
2 medium red and/or yellow bell peppers, cut into thin slices
3-4 cloves garlic, minced
1 cup frozen edamame
3 cups chopped cooked chicken
Salt and coarsely ground black pepper, to taste
Instructions Rinse and drain shirataki noodles thoroughly. Transfer to a microwave safe bowl and microwave one minute. 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 2-3 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 black pepper, if desired. Warm mixture a few more minutes, then serve.
Makes 4 servings.
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