1 Tbsp. Olive Oil
1/2 green peppers, diced (publix sells these already cut up, and frozen)
1/2 onions, diced (publix sells these already cut up, and frozen)
1 can reduced fat cream of chicken soup
1/2 cup water
3 Tbsp. freshly grated Parmesan cheese
1 Tbsp. lemon juice
1 tsp. dried basil leaves, crushed
1 tsp. each garlic powder
1/4 tsp. black pepper
1 bag frozen vegetable combination
2 packages of tofu shirataki spaghetti
1. In large skillet heat olive oil until hot, on medium. Stir in green peppers and onions and cook until transulent. (about 3 minutes)
2. Add soup, water, cheese, lemon juice, basil, garlic powder and pepper. Stir in vegetable, bring to a boil for about a minute. Cover and cook over low heat 10 minutes or until vegetables are tender, stirring occasionally.
3. Meanwhile, drain and rinse shirataki noodles. Dry WELL!!
4. Toss noodles into skillet. Cover and let simmer for another 3 minutes. Serve.