Szechuan Chicken Noodle Toss Recipe
- 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
- 1. 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.
- 2. 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.
1-1/2 cup: 394 calories, 7g fat (1g saturated fat), 66mg cholesterol, 831mg sodium, 44g carbohydrate (0g sugars, 5g fiber), 35g protein
Reviews for Szechuan Chicken Noodle Toss
"A quick, easy meal perfect for weeknight dinners! This is definitely a family favorite!"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer