Preheat oven to 400 degrees F. Grease a large baking dish lightly with oil.

Drain the liquid in the tofu shirataki packages and rinse noodles under cool water.

In a bowl, cut the noodles into smaller pieces.

In a large sauté pan, heat 1 1/2 tablespoons of olive oil over medium-high heat.

Add onions and garlic, cook until onion is transparent.

Add chicken, red peppers, kale, pepper and salt. Sauté until the kale begins to wilt. Turn off the heat.

Add tofu shirataki in pan and set aside.

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

When the milk starts to boil, add in wine, 1 cup of cheese and thyme.

Once the sauce thickens, pour the creamy mixture into the sauté pan with the vegetables, chicken, shiratak and stir well.

Pour everything into prepared baking dish. Top with remaining 1/3 cup of cheese.

Bake for 20 to 25 minutes, or until the casserole starts to brown, and the cheese is bubbling.

Let cool for 5 minutes before serving. Enjoy!