low cal chicken Alfredo (asian twist)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.7
- Total Fat: 11.2 g
- Cholesterol: 8.5 mg
- Sodium: 151.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.2 g
- Protein: 6.4 g
View full nutritional breakdown of low cal chicken Alfredo (asian twist) calories by ingredient
Introduction
this one wok dish is delicious and when you substitute the chow mein noodles and add lots of vegi's much healthier too. this one wok dish is delicious and when you substitute the chow mein noodles and add lots of vegi's much healthier too.Number of Servings: 6
Ingredients
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I buy the fresh chow mein noodles and break the package into 2 halves and freeze each half until i need it.
I always buy the club house brand mix as it is much lower in sodium.
I have made this without marinating the chicken, it's really a personal preference to do so.
Directions
cut up the chicken into cubes put in a plastic storage bag.
Add: 2 tbs chopped garlic (I use the jar stuff)
2 tbs olive oil
1/4 package club house pasta salad mix
1/4 white wine
Marinate for at least 2 hours. (I usually just do this when it's frozen and just let it defrost)
Cut up all the vegi's and heat up wok on high with 1 tbs peanut oil. (or olive oil) Stir fry vegi's until just tender, transfer to a bowl.
Stir fry chicken on medium until no longer pink and add vegi's back in. (While the chicken is cooking prepare noodles and sauce)
put noodles in a plastic microwave bowl (still frozed) and cook on high for 5 minutes. Strain and add to stirfry, cook 2 minutes
(While noodles are cooking for 2 min in stirfry put the butter, milk and pasta mix in a microwave bowl and cook for 5 minutes, stir and if it's a little thin add a bit of cream or cook a few minutes longer
Pour sauce over stirfry and cook until tender (usually 5 Minutes). That's it! enjoy I (trust me it tastes great)
Number of Servings: 6
Recipe submitted by SparkPeople user TT777CLINTON.
Add: 2 tbs chopped garlic (I use the jar stuff)
2 tbs olive oil
1/4 package club house pasta salad mix
1/4 white wine
Marinate for at least 2 hours. (I usually just do this when it's frozen and just let it defrost)
Cut up all the vegi's and heat up wok on high with 1 tbs peanut oil. (or olive oil) Stir fry vegi's until just tender, transfer to a bowl.
Stir fry chicken on medium until no longer pink and add vegi's back in. (While the chicken is cooking prepare noodles and sauce)
put noodles in a plastic microwave bowl (still frozed) and cook on high for 5 minutes. Strain and add to stirfry, cook 2 minutes
(While noodles are cooking for 2 min in stirfry put the butter, milk and pasta mix in a microwave bowl and cook for 5 minutes, stir and if it's a little thin add a bit of cream or cook a few minutes longer
Pour sauce over stirfry and cook until tender (usually 5 Minutes). That's it! enjoy I (trust me it tastes great)
Number of Servings: 6
Recipe submitted by SparkPeople user TT777CLINTON.