Asian-Style Chicken and Pasta

Using bottled stir-fry sauce helps get this chicken and vegetable dinner to the table fast.

Asian-Style Chicken and Pasta Enlarge Image
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28 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Asian-Style Chicken and Pasta

Ingredients
2
cups dried Chinese egg noodles or fine egg noodles (4 ounces)
1/4
teaspoon ground ginger
1/3
cup bottled stir-fry sauce
1
cup snow pea pods or fresh sugar snap peas, tips and stems removed, and cut up
1
medium red sweet pepper, cut into bite-size strips
2
teaspoons peanut oil or cooking oil
5
ounces cooked chicken breast, cut into strips (about 1 cup)
2
tablespoons coarsely chopped cashews or peanuts or toasted sliced almonds

Directions

  1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
  2. In a large skillet cook and stir peas and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

Nutrition Facts

(Asian-Style Chicken and Pasta)
    Per serving:
  • 235 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 49 mg chol.,
  • 540 mg sodium,
  • 24 g carb.,
  • 3 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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