Orange Chicken and Pasta

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 421.3

Total Fat: 10.8 g
Cholesterol: 67.0 mg
Sodium: 919.4 mg
Total Carbs: 43.4 g
Dietary Fiber: 8.4 g
Protein: 40.3 g

View full nutritional breakdown of Orange Chicken and Pasta calories by ingredient

Introduction

Everyone loves this pasta stirfry. You can substitute vegetables to customize this recipe to your taste. Frozen peas and broccoli are easy additions. Everyone loves this pasta stirfry. You can substitute vegetables to customize this recipe to your taste. Frozen peas and broccoli are easy additions.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients

2 cups of cooked whole wheat pasta

16 oz raw skinless chicken breasts, cubed

2 tbl Enova oil

4 -5 cups sliced or chopped vegetables-broccoli, zuchinni, peas, carrot, onions, red bell peppers or any you like

1 tsp garlic

16 oz chicken broth

1 cup of orange juice

2 tbl corn starch

black pepper and salt to taste

Directions

While pasta cooks saute over medium heat cubed chicken breast in a large fry pan with Enova oil and garlic then set aside. Saute half of the sliced and chopped vegetables in 1/4 cup of chicken broth until they begin to soften set, aside with the chicken. Next saute the remaining vegetables in another 1/4 cup of the chicken broth. Return all the vegetables and chicken to the fry pan over medium heat. Mix the corn starch into the orange juice and add to the fry pan with the rest of the chicken broth. Mix the chicken and vegetable mixture. Drain pasta and add to the fry pan. Season to taste with salt and fresh ground black pepper. Makes 4-2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TAMIP1.