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Saturday, March 12, 2011

Stir-Fried {Chicken} Pasta


(Dont judge it by the picture…)
Ingredients
  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or additional chicken broth
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 4 teaspoons olive oil, divided
  • 2 cups broccoli florets
  • 2 cups julienned carrots
  • 2 cups shredded cabbage
  • 1 cup fresh or frozen snow peas, cut into 1-inch pieces
  • 6 ounces spaghetti, broken
  • 2 teaspoons cornstarch
Directions: In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil until it’s no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.
Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through. Yield:6 servings.
Nutrition Facts: 1-1/3 cups equals 258 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 20 g protein.

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