Szechuan Chicken Noodle Toss
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Szechuan Chicken Noodle Toss calories by ingredient
Introduction
Found this in a Taste of Home cookbook. Found this in a Taste of Home cookbook.Number of Servings: 4
Ingredients
-
4 quarts water
6 oz uncooked think spaghetti (I use whole wheat)
1 package (16 oz) frozen oriental vegetables
1 tbsp reduced-fat stick margarine
1 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, minced
1/8 tsp crushed red pepper flakes
1 tbsp canola oil
1/3 cup stir fry sauce
3 green onions, chopped
Directions
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.