Szechuan Chicken Noodle Toss

By Totlxtc

Ingredients

• 4 * 4 quarts water
• 6 * 6 ounces uncooked thin spaghetti
• 1 * 1 package (16 ounces) frozen stir-fry vegetable blend
• 1 * 1 tablespoon reduced-fat butter
• 1 * 1 pound boneless skinless chicken breasts, cut into 2-inch strips
• 2 * 2 garlic cloves, minced
• 1/8 * 1/8 teaspoon crushed red pepper flakes
• 1 * 1 tablespoon canola oil
• 1/3 * 1/3 cup stir-fry sauce
• 3 * 3 green onions, chopped

Details

Servings 4

Preparation

Step 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.
* 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.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutritional Analysis: One serving (1-1/2 cups) equals 394 calories, 7 g fat (1 g saturated fat), 66 mg cholesterol, 831 mg sodium, 44 g carbohydrate, 5 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.