Thursday, May 20, 2010

Asian Chicken

Asian Chicken Stir-Fry

Prep time: 10 minutes Total: 25 minutes

4 servings, 2 cups each

8 oz angel hair pasta, uncooked

2 cups broccoli florets (both fresh and frozen work well)
   * I double the recipe and use 6 c. broccoli

1lb. boneless skinless chicken breasts, cut into thin strips
    * I cut into bite size pieces during cook time

½ c. Kraft Asian toasted Sesame dressing

2 TBSP soy sauce

¼ tsp. each ground ginger, garlic powder, crushed red pepper

1/3 c. chopped dry roasted peanuts (optional)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute, stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the peanuts.

Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of the broccoli.

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