Confetti and Shirataki Fettucine Salad

Confetti and Shirataki Fettucine Salad
Recipe type: Salads,Vegan
Prep time: 
Cook time: 
Total time: 
  • 1 16 ounce package Shirataki Fettucine
  • 2 carrots, chopped (1/2 cup)
  • ½ cup fresh peas
  • 1 bunch broccoli florets (1/2 cup)
  • 1 pound fresh asparagus
  • 1 red bell pepper, chopped (1/2 cup)
  • 3 red radishes, sliced
  • 8 ounces baby spinach leaves, washed
  • 1 pint cherry tomatoes, halved
  • 1 small bunch green onions, sliced (1/2 cup)
  • fat free dressing of your choice–there are plenty of fat free vegan dressing recipes
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels. Set aside.
  2. Bring 2 inches of water to a boil in a saucepan.
  3. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl.
  4. Repeat blanching process with peas.
  5. Add peas to mixing bowl.
  6. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl.
  7. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces.
  8. Add to mixing bowl.
  9. Add Shirataki Fettucine to mixing bowl.
  10. Mix gently with blanched vegetables.
  11. Add bell pepper and radishes.
  12. Toss to mix.
  13. Add dressing to salad and toss gently.
  14. Place one fourth of the spinach leaves on each serving plate.
  15. Top with pasta salad and garnish each salad with tomatoes and green onions.

Chicken Breasts and Shirataki Fettucine

Chicken Breasts and Shirataki Fettucine
Recipe type: Casseroles, Chicken Dishes, Gluten Free Recipes
Prep time: 
Cook time: 
Total time: 
  • 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
  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.