01Preheat oven to 400°F.

02Grease a 2-quart baking dish with oil or cooking spray. Set aside.

03Prepare Shirataki fettuccine according to package directions and place noodles in a bowl.

04Chop the noodles into smaller pieces.

05In a large sauté pan, heat 1 1/2 tablespoons of olive oil over medium-high heat. When the pan is hot, add onions and cook them for 2 minutes, or until the onions start to turn translucent.

06Add the garlic and cook for about 30 seconds.

07Add in red peppers, kale, and a generous pinch of salt.

08Sauté until the kale begins to wilt. Turn off the heat, and stir in the chicken and tofu shirataki. Set aside.

09In a medium saucepan, heat the milk over medium heat. Stir milk occasionally to keep it from burning.

10When the milk starts to boil, whisk in the flour and try to break up the clumps. Reduce heat to a medium-low. (The milk should start to thicken.)

11Add in water and wine (if using), and whisk together. If you’re not using wine, just add more water. Let mixture simmer and stir constantly. You want it to reach the consistency of a thick chowder. Turn off the heat.

12Stir in 1 cup of cheese, fresh thyme, a generous pinch of salt, and pepper. The creamy sauce should be quite thick by now.

13Pour the creamy mixture into the sauté pan with the vegetables, chicken, and shirataki. Stir until well incorporated. Pour everything into prepared baking dish. Top with remaining 1/3 cup of cheese and almonds.

14Bake for 20 to 25 minutes, or until the casserole starts to brown, and the cheese is bubbling. You can also stick the casserole in the broiler for 3 to 4 minutes to get extra browning on the top.

15Let cool for 5 minutes before serving.