Szechuan Chicken Noodle Toss
Light & Tasty
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"My family loves Chinese food," says Carol Roane, Sarasota, Florida, "so I came up with this quick-and-easy recipe to use up leftover chicken, pork or beef."
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stir-Fry
TIME: Prep/Total Time: 20 min.
Ingredients:
- 4 quarts water
- 6 ounces uncooked thin spaghetti
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 1 tablespoon reduced-fat stick margarine
- 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 2 garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon canola oil
- 1/3 cup stir-fry sauce
- 3 green onions, chopped
Directions:
In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with margarine; set aside and keep warm.
In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat. Yield: 4 servings.