Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 ounces medium spinach noodles
- 1 cup chopped green pepper
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 cup evaporated milk
- 2 teaspoons granulated chicken bouillon
- 2 pounds frozen tofu, thawed, rinsed and cut into 1/2-inch cubes*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- 1/2 cup grated Parmesan cheese
- =
Directions
To freeze tofu, use original container and freeze 1 week or more. This changes tofu's texture from creamy to crumbly. Thaw at room temperature 8 to 12 hours or boil in water 30 minutes. Then take it out of original container and place on a towel to squeeze all the excess water out of it.
Prepare noodles according to package instructions.
While noodles cook, sauté green pepper in 2 tablespoons butter in a skillet for 2 minutes. Add the mushrooms and sauté 2 to 3 minutes.
Stir in milk, chicken, bouillon (dry) and the tofu. Cook until all liquid is absorbed. Remove from heat. Add the hot drained noodles. Add to this mixture the 1/4 cup melted butter, grated Parmesan cheese, salt and pepper. Toss and serve immediately.