Shirataki Noodle Penne with Roasted Tomatoes and Chicken

Shirataki Noodle Penne with Roasted Tomatoes and Chicken
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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Ingredients
  • 6 cups grape tomatoes (about 32 ounces)
  • 6 garlic cloves, chopped
  • ¼ cup extra-virgin olive oil
  • 1 pound package Shirataki penne pasta
  • 4 cups boneless, skinless, rotisserie chicken pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • ⅔ cup chopped basil or flat-leaf parsley
  • 1 small can chicken broth
Instructions
  1. Preheat oven to 450 degrees. with rack in lower third.
  2. Put tomatoes, garlic and a pinch of salt in one layer in a large shallow baking pan, then combine with oil and roast in oven until browned softened, 20 to 25 minutes.
  3. Meanwhile, rinse pasta under warm water . Drain on paper towels till needed.
  4. Toss pasta with tomato mixture, chicken, cheese, basil and salt and pepper to taste.
  5. Add chicken stock (a little at a time) as needed if mixture seems a bit sticky.

 

 

 

Gluten Free Surprise Shirataki Penne Noodles Casserole

Gluten Free Surprise Shirataki Penne Noodles Casserole
Recipe type: Casseroles, Gluten Free Recipes
Prep time: 
Cook time: 
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Ingredients
  • 8 ounces (1/2 cup) Shirataki Penne Noodles
  • ½ pound ground beef
  • 2 tablespoons butter
  • 3 tablespoons onion, chopped
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 (14 ounce) can whole kernel Corn, drained
  • 1 (10 ounce) can tomato soup
  • ½ cup cheddar cheese, grated
Instructions
  1. Rinse and drain the Shiratki Noodles under warm water. Pat dry with paper towels.
  2. Saute onions in butter until transparent.
  3. Cook beef until browned, season with salt and pepper.
  4. Arrange alternate layers of Shirataki Penne Noodles, corn and browned beef in a greased 6 cup casserole dish.
  5. Pour soup over top and sprinkle with grated cheddar.
  6. Bake at 325 degrees for 25 minutes or until heated through and cheese browns.

Vegan Pesto Shirataki Penne Pasta Salad

Vegan Pesto Shirataki Penne Pasta Salad
Recipe type: Vegan, Salads
Prep time: 
Total time: 
 
Ingredients
  • 3 cups fresh basil (or 2 cups basil and one cup spinach)
  • 3-4 large cloves garlic
  • ¼ cup pine nuts
  • ½ container silken tofu (about 6 ounces)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt, or to taste
  • 1 pound Shirataki Penne Pasta
  • 1-2 large tomatoes, chopped
  • additional nuts, to taste
Instructions
  1. Rinse and drain the Shiratki Noodles under cold water. Pat dry with paper towels.
  2. In food processor, chop garlic and nuts until finely minced.
  3. Add remaining ingredients, except noodles and tomatoes and process until smooth.
  4. Toss pasta with sauce and tomatoes, and sprinkle with nuts.
  5. Serve immediately or at room temperature.