Shirataki Penne Noodles and Turkey Cheddar Tetrazzini

Shirataki Penne Noodles and Turkey Cheddar Tetrazzini
Recipe type: Turkey Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound package Shirataki Penne Noodles
  • 4 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 1 large garlic clove, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 10 ounces sliced white mushrooms
  • 1//4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 4 cups shredded roasted turkey
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unseasoned bread crumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons olive oil
Instructions
  1. Rinse and drain the Shirataki Penne Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Heat the butter in a large heavy skillet over medium-high

    heat until melted.

  3. Add onion, carrot, celery, garlic, salt, and pepper and saute, stirring occasionally, until onion is golden, about 7 minutes.
  4. Add mushrooms and saute, stirring occasionally, until liquid from mushrooms has evaporated, about 6 minutes.
  5. Add flour, stirring to combine. Whisk in broth and milk, then bring to a boil.
  6. Boil until liquid in pan has thickened, about 8 minutes.
  7. Remove from heat and stir in turkey, cheddar cheese, and reserved pasta.
  8. Transfer pasta mixture to a 3-quart baking dish.
  9. Stir together breadcrumbs, parmesan, and oil, then sprinkle evenly over tetrazzini.
  10. Bake until breadcrumbs are browned and tetrazzini is heated through, about 25 minutes.

Shirataki Noodles W/ Lemon and Asparagus

Shirataki Noodles with Lemon and Asparagus
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 ( 8 ounce) package Shirataki Noodles
  • 1 pound fresh asparagus -- prepared
  • 1 shallot -- minced
  • 1 teaspoon grated lemon rind
  • 2½ tablespoons balsamic vinegar
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup virgin olive oil -- up to ½ cup
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches of water in a large sauté pan. Remove and drain.
  3. Cut asparagus on diagonal into 2-inch pieces.
  4. Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl.
  5. Add Shirataki noodles and asparagus while still warm, and toss well.