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Szechuan Chicken Noodle Toss
"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."
4 Servings
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 butter
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 butter; 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.
Nutrition Facts:
One serving (1-1/2 cups) equals 394 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 831 mg sodium,
© Taste of Home 2013
2 of 2
Szechuan Chicken Noodle Toss
(continued)
Nutrition Facts:
44 g carbohydrate, 5 g fiber, 35 g protein.
Diabetic Exchanges:
3 lean meat, 2-1/2 starch, 1 vegetable.
Wine:
Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as
Riesling
or
Gewürtztraminer
© Taste of Home 2013