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8 oz Liviva Shirataki Penne
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1/2 cup chicken broth
2 cups shredded cheddar cheese divided
2 cups cooked chicken diced
1 cup frozen peas
1/2 cup Panko bread crumbs
salt and pepper

Wash and dry Shirataki Penne Pasta, and cook in a pan with medium heat for 5 minutes.
Meanwhile, melt butter in a large pot over medium heat.
Whisk in flour until smooth.
Gradually whisk in milk and chicken broth.
Bring to a boil, stirring frequently, and continue cooking until thickened.
Stir in 1 cup cheese and whisk until melted.
Add salt and pepper to taste.
Stir in peas, chicken, and Shirataki Penne.
Transfer to a 2 quart baking dish.
Top with remaining shredded cheese and bread crumbs.
Bake at 350 degrees for 25 minutes or until heated through and topping is golden brown.


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