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 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.