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Asian Chicken with Pasta Recipe

Asian Chicken with Pasta Recipe

Mild flavors make this a dish even picky eaters will like. The coleslaw mix brings a pleasing crunch to the veggie-filled recipe. Rebecca Sams - Oak Harbor, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 1/2 pound uncooked angel hair pasta
  • 1 pound chicken tenderloins, cut into 1-inch cubes
  • 1/3 cup prepared balsamic vinaigrette
  • 1/3 cup prepared Italian salad dressing
  • 1 package (12 ounces) broccoli coleslaw mix
  • 1/2 pound sliced fresh mushrooms
  • 3/4 cup julienned sweet red pepper
  • 1/2 cup sliced onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in vinaigrette and salad dressing until no longer pink. Remove and keep warm.
  • 2. In the same skillet, saute the coleslaw mix, mushrooms, red pepper and onion until tender. Add the seasonings. Stir in the chicken; heat through. Drain pasta. Add to chicken mixture; toss to coat. Yield: 6 servings.

Nutritional Facts

1-1/2 cups equals 320 calories, 8 g fat (1 g saturated fat), 44 mg cholesterol, 474 mg sodium, 38 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Reviews for Asian Chicken with Pasta

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MY REVIEW
Reviewed Jan. 18, 2012

"Good recipe, added some horseradish and soy sauce for added flavor but was yummy!"

MY REVIEW
Reviewed Jan. 15, 2012

"My son and I enjoyed this but we will make a few substitutions to fit our tastes. It seemed to be missing something."

MY REVIEW
Reviewed Jan. 13, 2012

"I thought this was a great dish and way fewer calories than ordering asian delivery! I did however replace the Italian dressing for an Asian sesame ginger vinagarette by wishbone and still used the balsamic. I ommited the ginger since it was in the dressing and thought the asian flavor was perfect! I also added crushed red pepper flakes because I love spicy. Lastly, in order to cut calories and carbs I used spaghetti squash and it tasted wonderful. Definitely going to make it again and I love that it's healthy."

MY REVIEW
Reviewed Jan. 5, 2012

"I have made it several times. Very easy, quick. The only thing I added different is to add more seasoning than what is called for. My family likes seasonings"

MY REVIEW
Reviewed Jan. 25, 2011

"I would have to agree with time2cook. This wasn't the best. It was missing something, but I guess that's why it is considered a "lighter dish"."

MY REVIEW
Reviewed Aug. 3, 2010

"I liked it, but needs a little something to add some more flavor. Not sure what to add. A thicker sauce of some kind would be good."

MY REVIEW
Reviewed Aug. 9, 2009

"After quitting smoking 4 months ago, I gained 20 pounds, so started looking for recipes that were low in fat, yet high in flavor. This recipe fits the bill! I made my own Balsamic Viniagrette (balsamic vinegar, chopped garlic, salt, pepper, olive oil) and fresh chopped ginger (1 tsp) and garlic (2 tsp) instead of the ground.

I will make this one again!"

MY REVIEW
Reviewed Jul. 30, 2009

"Another delicious dish. The packaged slaw mix and pre-sliced mushrooms cut prep time. And I added some zucchini from my garden, which really blended nicely. I didn't realize I was out of ginger, so had to leave that out, and I missed it. I think it would have added that extra asian flavor I was looking for."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.