Asian Style Chicken Vegetable Pasta

Asian Style Chicken Vegetable Pasta
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 390.2
  • Total Fat: 10.8 g
  • Cholesterol: 32.9 mg
  • Sodium: 947.2 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 23.8 g

View full nutritional breakdown of Asian Style Chicken Vegetable Pasta calories by ingredient
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Introduction

I tried to recreate a recipe for a dish I purchased at a Warehouse Club. I'm pleased with the results. It's a complete meal in one dish, easy to prepare in batches and freezes well. I tried to recreate a recipe for a dish I purchased at a Warehouse Club. I'm pleased with the results. It's a complete meal in one dish, easy to prepare in batches and freezes well.
Number of Servings: 4

Ingredients

    8 ounces skinless chicken breasts
    2 cups whole wheat thin spaghetti
    2 cups fresh broccoli
    .5 cup shelled edamame
    .5 cup baby corn on the cob
    1 cup sweet red peppers, sliced thinly
    .5 cup raw carrots, julienned
    .5 cup spring onions, sliced
    4 tbsp honey
    4 tbsp orange juice
    6 tbsp light soy sauce
    3 tsp freshly grated ginger
    3 tsp minced garlic
    .5 tsp black pepper
    .5 tsp cayenne pepper
    2.5 tbsp extra virgin olive oil




Directions

Combine honey, orange juice, 2 tbsp olive oil, soy sauce, ginger, garlic, black pepper, & cayenne pepper. Mix well and divide in half. Marinate chicken in one half of the marinade for 30 minutes to overnight.

When ready to prepare meal, cook pasta according to directions on box. In the meantime, drain chicken and cook over medium heat until just done in the center. (I cut up my veggies while the chicken is cooking.) Remove chicken from pan, keep warm. In the same pan over medium heat, add the remaining 1/2 tbsp olive oil. Stir in the vegetables and cook until crisp tender. Add the whole wheat pasta and pour the second half of saved sauce over the vegetables. Add the warm chicken and stir together. Allow to come to a desirable temperature and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user GUIN0001.

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