Tofu Fettuccini

Ingredients

• 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 andcut into 1/2-inch cubes*
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup melted butter
• 1/2 cup grated Parmesan cheese

Instructions

1. Prepare noodles according to package instructions.
2. 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.
3. 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.

* 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.