Chicken Shirataki Penne Noodle Casserole

Chicken Shirataki Penne Noodle Casserole
Recipe type: Casseroles, Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound chicken breasts, cut into bite size pieces
  • 1 pound Shirataki Penne pasta
  • 1 cup sour cream
  • 1 can cream of chicken or mushroom soup
  • 1½ cups shredded cheddar cheese
Instructions
  1. Cut chicken into small pieces and brown in a skillet.
  2. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Set aside.
  3. Mix chicken, noodles, sour cream, cream soup, shredded cheddar cheese in a casserole dish.
  4. Bake at 350 degrees for an hour.

Tangy Mexican Shirataki

Tangy Mexican Shirataki
Recipe type: Chicken Dishes, Gluten Free Recipes
Prep time: 
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Total time: 
 
Ingredients
  • 3 cloves garlic
  • ½ medium onion
  • 1½ cups Shirataki Noodles
  • 2 tablespoons olive oil
  • 2½ cups low sodium chicken broth
  • 1 cup canned tomatoes-no salt added
  • 2 tablespoons tomato paste
  • canned chicken-97% fat free, 4 oz
  • ½ teaspoon cumin
  • 1-2 dashes cayenne pepper (optional)
  • vinegar (optional)
  • sour cream or yogurt (optional)
  • cheddar cheese (optional)
  • salsa (optional)
Instructions
  1. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Cut into bite size pieces.
  2. Saute the onions in the oil until translucent, about 1-2 minutes.
  3. Add garlic and saute another minute.
  4. Add cayenne pepper and cumin to taste and saute another few seconds.
  5. Add broth and tomatoes and bring to a boil.
  6. Cover and simmer for 30 minutes.
  7. Stir in the chicken and tomato paste (opt). add water if needed.
  8. Cover and continue to simmer for 30 minutes
  9. Add the Shirataki Noodles the last minute of cooking. They are already cooked, this is just to heat them up.
  10. Serve with a dash or two of red or white wine vinegar.
  11. Garnish with cheddar cheese, sour cream, salsa, or hot sauce if desired.

Chicken Breasts and Shirataki Fettucine

Chicken Breasts and Shirataki Fettucine
Recipe type: Casseroles, Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • chicken breasts (3-4)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can of cheddar cheese soup
  • 8 ounces of sour cream
  • 1 can of diced green chilies
  • 2 bags of shredded cheddar cheese
  • 1 bag of shredded Mozzarella cheese
  • 1 pound package Shirataki Fettucine
  • 1½ teaspoons garlic salt
  • 1 teaspoon pepper
  • 1½ teaspoons seasoning salt
  • 2 cups chicken broth
Instructions
  1. Boil chicken in water to cover.
  2. Add seasonings and cook for about a ½ hour.
  3. Cut chicken into small chunks.
  4. In a large bowl mix all of the soup (no water added), sour cream, green chilies.
  5. Add chicken chunks to mixture.
  6. Drain and rinse Shirataki Fettucine under warm water. Drain on paper towels. Cut into 1 inch pieces with a pair of scissors.
  7. In 13x9 pan. Layer the bottom of pan with Shirataki Fettucine, cover layer with chicken mixture, sprinkle both kinds of cheese. Repeat layers until pan is full (like a lasagna).
  8. Top layer with both cheeses.
  9. Bake at 350 degrees for about 40-45 minutes.