1 cup milk
2 skinless, boneless chicken breast halves - skin removed and diced
1 (8 ounce) package extra firm silken tofu – cubed
1 (8 ounce) container water
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper to taste
1 (11 ounce) can tomato sauce
1 (10 ounce) can kidney beans, drained and rinsed
1/2 (28 ounce) can crushed tomatoes
2 cups shredded sharp Cheddar cheese
In a medium sauce pan over medium heat, combine milk, chicken, tofu, water, oregano, basil, parsley, salt and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours or until all liquid is absorbed.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook until done; stir in tomato sauce, beans and tomatoes. Stir in Cheddar cheese and cook for another 15 to 20 minutes. Serve over hot pasta.