Nibbles And Bits Recipes

LowCarb Chicken Tetrazzini Healthy Nibbles by Lisa Lin

WEBSep 28, 2015 · Pour the creamy mixture into the sauté pan with the vegetables, chicken, and shirataki. Stir until well incorporated. Pour …

Rating: 5/5(1)
1. Preheat oven to 400 degrees F (205 degrees C). Grease a 2-quart baking dish with oil or cooking spray. Set aside.
2. Drain the liquid in the tofu shirataki packages and rinse noodles under cool water. Drain and try your best to squeeze out excess water. Place the noodles in a bowl. Using kitchen shears, cut the noodles about 5 or 6 times so that they’re smaller pieces. You can also chop the noodles on a chopping board, but I find using kitchen shears is easier.
3. In a large sauté pan, heat 1 1/2 tablespoons of olive oil over medium-high heat. When the pan is hot, add onions and cook them for about 2 minutes, or until the onions start to turn translucent. Add the garlic and cook for about 30 seconds. Add in red peppers, kale, and a generous pinch of salt. Sauté until the kale begins to wilt. Turn off the heat, and stir in the chicken and tofu shirataki. Set aside.
4. In a medium saucepan, heat the milk over medium heat. Stir milk occasionally to keep it from burning.

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