Sesame Chicken with Noodles

4 ounces of Ronzoni Multigrain Noodles, cooked al dente

1/3 cup chopped fresh cilantro

3 scallions (2 finely chopped +1 with whites and greens parts thinly sliced on the diagonal for garnish)

2 tablespoons peeled, finely chopped fresh ginger

1 1/2 tablespoons finely chopped garlic

3 tablespoons + 1/2 cup chicken broth

2 teaspoons olive oil or canola oil

2 cups chopped yellow onion

1 medium red bell pepper, julienned

1 medium yellow bell pepper, juilenned

1 tablespoon sesame oil

12 ounces raw boneless, skinless chicken breast, cut in thin strips (I found if you purchase the boneless, skinless chicken tenders and cut in half)

2 tablespoons low-sodium soy sauce

salt and pepper to taste

Toasted sesame seeds or black sesame seeds

Makes 4 1 cup servings

Cook the pasta according to the package directions. Drain well, transfer to metal mixing bowl, and set aside.

Combine the cilantro, 2 of scallions, the ginger, the garlic, and 3 tablespoons broth in a small bowl. Set aside

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the cabbage, yellow onion, and red and yellow bell peppers. Cook for 8 minutes, or until the vegetables are just tender. Transfer the vegetables to the bowl with the pasta, toss, and cover with a towel to retain heat.

Add the sesame oil to the skillet over medium-high heat. Add the cilantro mixture and cook for about 1 minute, stirring constantly. Add the chicken strips and soy sauce to the skillet and cook for 2 minutes, or until the chicken is nearly done. Add the remaining 1/2 cup of broth and bring to a boil. Return the vegetables and noodles to the skillet and stir about 3 minutes, until all the ingredients are just heated through. Season with salt and pepper. Divide between serving plates and garnish with the remaining scallion and sesame seeds.

Number of Servings: 4

Recipe submitted by SparkPeople user JANETFARMER.