Szechuan Chicken Noodle Toss Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 394
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 66 mg
  • Sodium:
  • 831 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 5 g
  • Protein:
  • 35 g
  • Diabetic Exchange:
  • 3 lean meat, 2-1/2 starch, 1 vegetable.


Chicken in a Haystack

"This is probably one of the quickest meals in my recipe file and a wonderful way to please picky eaters," shares... View this recipe »


 

Margarine, reduced-fat

This recipe was tested with Parkay Light stick margarine. Read more »


Szechuan Chicken Noodle Toss

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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.


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