2
x 8 oz. packages of House Tofu Shirataki Noodles
2
Tbsp. butter
2
Tbsp. olive oil
1
cup green pepper, sliced in 1-inch strips
1
cup onions, sliced in 1-inch strips
¾
to 1
lb. chicken tenders, each cut into thirds
1
cup sliced fresh mushrooms
1
jar tomato herb pasta sauce
½
cup grated Parmesan cheese
MAKES
FOUR SERVINGS
PREP
TIME: 15 minutes COOK TIME: 15 minutes
DIRECTIONS:
Prepare noodles according to package directions, below.
Cut in 3-inch lengths and set aside.
Heat non-stick 12-inch skillet with 2-inch sides over medium high
heat. Add 1 Tbsp. each butter and oil. Add peppers and onions and
cook until soft and onions are lightly browned.
Add remaining butter and oil, increase heat to high. Add chicken
and cook until browned, stirring occasionally. Add mushrooms, cook
1- 2 minutes. Pour in sauce, mix well.
Reduce heat. Cover and simmer gently 5 minutes.
Spray a non-stick pan with oil, add noodles and stir-fry 1 minute
until hot and dry.
Place noodles on 4 warm serving plates and portion the chicken and
sauce on top. Sprinkle 2 Tbsp. Parmesan cheese over each serving.
2
x 8 oz. packages of House Tofu Shirataki Noodles 