Category : International Cuisine
Author : Gina
Hits : 3038
Rating :
Date : 20/11/2004
3 boneless, skinless chicken breasts1/2 pound snow peas1 cup carrots, cut julienne style (thin sticks)1 1/2 cups cooked spaghetti, break in half before cooking2 teaspoons cornstarch1 teaspoon sugar2 teaspoons water1/3 cup fat-free and reduced sodium chicken broth1 tablespoon soy sauce4 cloves garlic, finely chopped2 teaspoons fresh gingerroot, finely chopped
Cut chicken into small strips. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and pasta. Boil for 5-7 minutes or until pasta is al dente. Remove from heat and drain. Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, add vegetables and pasta and continue to cook another 2 minutes
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