1 12.3-ounce package soft silken tofu
1/4 cup dry, white wine
1 16-ounce jar creamy Alfredo sauce
2 tablespoons soy margarine
2 tablespoons fresh chopped parsley
1 8-ounce package sliced, fresh mushrooms
2 teaspoons roasted chopped garlic
1 small red bell pepper, cut in thin strips
1 9-ounce package cooked chicken breast strips (optional)
1 16-ounce package fettuccine or penne pasta, cooked
1/2 cup freshly grated parmesan cheese
Fresh parsley sprigs
In food processor or blender, process tofu for 30 seconds or until smooth. Add white wine and bottled Alfredo sauce and blend until smooth. In a large skillet, over medium heat, melt 2 tablespoons margarine. Add chopped parsley, mushrooms, garlic, and red pepper; stir-fry until vegetables are semi-soft. Add chicken.
Pour tofu mixture over chicken-vegetable mixture in skillet. Over low heat, cook and stir until hot and bubbly. Serve over pasta. Sprinkle each serving with one tablespoon parmesan cheese. Garnish with parsley sprigs.
Yield: 8 servings
Source: Ohio Soybean Council
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