This is a tofu shirataki meal (a gluten-free wheatless noodle).
Use a strainer to rinse and drain noodles. Thoroughly pat dry. Roughly cut noodles.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken and season with salt, pepper, and garlic powder. Add mushrooms, onion and garlic. Cook and stir until chicken is cooked through and veggies have softened, about 5 minutes. Remove contenst and set aside.
If needed, clean skillet. Remove from heat, re-spray, and bring to medium heat. Add noodles, may, par-style topping and cheese wedge, breaking wedge into pieces. Cook and stir until cheese has melted, mixed with mayo, and coated noodles, about 3 minutes.
Stir in spinach, chicken and cooked veggies. Cook and stir until spinach has wilted and dish is hot, 2-3 mintues. EAT!
Serving Size: Entire Recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 66.6mg||20 %|
|Sodium 244.3mg||8 %|
|Potassium 820.3mg||22 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 7.4g|
|Protein 29.4g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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