- 1/2 (8 ounce) package tofu shirataki noodles, rinsed
- 2 tablespoons olive oil
- 1 (4 ounce) cooked skinless, boneless chicken breast
- 1 cup sliced mushrooms
- 1/2 cup sliced zucchini
- 1/4 cup sliced sweet red pepper
- 1 teaspoon freeze-dried basil
- 1/4 cup sliced onion
- 1 teaspoon chile paste (optional)
- 2 tablespoons grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to a boil. Cook shirataki noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 3 minutes. Drain and rinse again.
- Heat olive oil in a skillet over medium heat. Add chicken, mushrooms, zucchini, sweet red pepper, and basil. Cook and stir until vegetables are mostly tender, about 5 minutes. Add cooked noodles, onion, and chile paste. Cook and stir until onion is translucent and vegetables are softened to your liking, about 5 minutes more. Sprinkle with grated Parmesan cheese.
04/01/2018
recipepes.com
Tofu Shirataki Chicken Stir-Fry, recipe
PT15M
PT1H
5
455 calories
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