It’s updated with nutrition info!

Hi Tamra! I use good ‘ol all-purpose flour. Thanks for pointing this out. I’ll make sure to update the recipe so it’s more clear!

Woohoo!! I’m thrilled you love it! Thank you so much for the sweet comment!

You definitely should be able to freeze this! Assuming you’re cooking it before freezing it, let it (or the leftovers) cool completely in the fridge. Divide it into individual portion sizes in freezer-safe bags or containers and freeze. For the best texture, slightly undercook the pasta before freezing so they don’t turn mushy upon reheating. I hope this helps! Thanks for the comment!

Hi Brielle! I always use low sodium soy sauce (health reasons for me!), liquid aminos or coconut aminos in this recipe (it mentions it in the recipe card). I usually pat it dry after marinating it overnight to get the extra off so it’s less salty. I hope you’ll try it again using any of the lower sodium types and try patting some of the marinade off before cooking! Oh, and try it with chicken breasts instead of tenders, for sure! Tenders will soak up all that sodium faster than a breast will. I hope this helps! Thanks for the comment!

what kind of flour self-rise or all-purpose flour

I am SOOO happy you like it! Thank you so much!

Must say it’s very very easy to make squash/pumpkin carrot or Swede soup. Just add a bit of cream at end and stir. Also spice it with pepper, ( Chillie or ginger. Watch how you go with that)