PER SERVING (entire recipe): 289 calories, 5.5g total fat (2g sat fat), 853mg sodium, 23.5g carbs, 6.5g fiber, 6g sugars, 34.5g protein -- PointsPlus® value 7* -- SmartPoints® value 5*
A brand-new tofu shirataki meal! If you gluten-avoiders haven't yet tried these wheatless noodles, the time is NOW.
1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
4 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp. each salt and black pepper, or more to taste
1/8 tsp. garlic powder
1/2 cup sliced mushrooms
1/2 cup chopped onion
1/2 tsp. chopped garlic
1 tbsp. fat-free mayonnaise (like the kind by Kraft)
2 tsp. reduced-fat Parmesan-style grated topping (like the kind by Kraft)
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 cups chopped spinach leaves
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with salt, pepper, and garlic powder. Add mushrooms, onion, and garlic. Cook and stir until chicken is cooked through and veggies have softened, about 5 minutes. Remove contents and set aside.
If needed, clean skillet. Remove from heat, re-spray, and bring to medium heat. Add noodles, mayo, Parm-style topping, and cheese wedge, breaking the wedge into pieces. Cook and stir until cheese has melted, mixed with mayo, and coated noodles, about 3 minutes.
Stir in spinach, chicken, and cooked veggies. Cook and stir until spinach has wilted and dish is hot, 2 - 3 minutes. EAT!
MAKES 1 SERVING