Fettuccine meets ginger, sugar snap peas, and other Asian flavors in this low-fat recipe. It's a satisfying meal that delivers on taste and nutrition.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.

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  • Meanwhile, cook pasta according to package directions. Drain; keep warm.

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  • In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.

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  • Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.

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  • Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls. Makes 4 servings.

Exchanges:
  • 2-1/2 Starch, 1 Vegetable, 2 Meat

Nutrition Facts

333 calories; 3 g total fat; 1 g saturated fat; 45 mg cholesterol; 324 mg sodium. 48 g carbohydrates; 3 g fiber; 25 g protein;

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