- onions, ginger and pepper flakes. Cook and stir until vegetables are
- crisp-tender. Return chicken to pan. Add soy sauce mixture; drain
- pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup
- per serving.
Nutritional Facts: 1 cup equals 329 calories, 9 g fat (1 g saturated fat), 44 mg cholesterol, 465 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.