Szechuan Chicken Noodle Toss |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family loves Chinese food, says Carol Roane, Sarasota, Florida, so I came up with this quick-and-easy recipe to use up leftover chicken, pork or beef. Ingredients:
4 quarts water |
6 ounces uncooked thin spaghetti |
1 package (16 ounces) frozen stir-fry vegetable blend |
1 tablespoon reduced-fat butter |
1 pound boneless skinless chicken breasts, cut into 2-inch strips |
2 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
1 tablespoon canola oil |
1/3 cup stir-fry sauce |
3 green onions, chopped |
Directions:
1. In a Dutch oven, 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 butter; set aside and keep warm.
2. In a nonstick 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. Yield: 4 servings.
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