Szechuan Chicken Noodle Toss
- Number of Servings: 4
Ingredients
4 quarts water6 oz uncooked think spaghetti (I use whole wheat)1 package (16 oz) frozen oriental vegetables1 tbsp reduced-fat stick margarine1 pound boneless skinless chicken breasts, cut into 2-inch strips (I like a lot of chicken so I use closer to 2 pounds)2 garlic cloves, minced1/8 tsp crushed red pepper flakes1 tbsp canola oil1/3 cup stir fry sauce3 green onions, chopped
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 margarine;
set aside and keep warm.
In a nostick 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
Number of Servings: 4
Recipe submitted by SparkPeople user ORCASEK.
Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender.
Drain.
Toss with margarine;
set aside and keep warm.
In a nostick 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
Number of Servings: 4
Recipe submitted by SparkPeople user ORCASEK.
Nutritional Info Amount Per Serving
- Calories: 378.4
- Total Fat: 9.0 g
- Cholesterol: 65.7 mg
- Sodium: 880.8 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 5.7 g
- Protein: 31.9 g
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