Szechuan Chicken Noodle Toss Recipe

5 2 3
Szechuan Chicken Noodle Toss Recipe
Szechuan Chicken Noodle Toss Recipe photo by Taste of Home
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Szechuan Chicken Noodle Toss Recipe

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5 2 3
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL 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 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.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Szechuan Chicken Noodle Toss in Light & Tasty October/November 2003, p33

Nutritional Facts

1-1/2 cups: 394 calories, 7g fat (1g saturated fat), 66mg cholesterol, 831mg sodium, 44g carbohydrate (0 sugars, 5g fiber), 35g protein.

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  • 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.
Editor's Note: This recipe was tested with Parkay Light stick margarine.
Originally published as Szechuan Chicken Noodle Toss in Light & Tasty October/November 2003, p33

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Reviews forSzechuan Chicken Noodle Toss

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MY REVIEW
scubadiva953 User ID: 3502191 271714
Reviewed Aug. 13, 2017

"Made this tonight. My family loved it and so did I. They all want me to make it tomorrow night. This is a keeper."

MY REVIEW
rllewis7 User ID: 7124309 227086
Reviewed May. 28, 2015

"A quick, easy meal perfect for weeknight dinners! This is definitely a family favorite!"

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