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Asian-Inspired Noodles




Source of Recipe


From Rush Hour Chicken


List of Ingredients




3 cups each canned fat-free chicken broth and water
1 bag (16 oz) frozen Asian stir-fry vegetables
1 Tbsp oil
4 chicken cutlets (8 oz)
1/8 tsp each salt and pepper
1 medium onion
1 tsp minced garlic
8 oz angel-hair pasta, broken in half
2 Tbsp each lite soy sauce and chopped cilantro
1 to 2 Tbsp chili garlic sauce (see Note)

Garnish: cilantro sprigs


Recipe



1. Microwave broth and water in a microwave-safe measure until hot. Microwave vegetables as package directs.

2. Meanwhile heat oil in a heavy 5-qt pot over medium-high heat. Season chicken with salt and pepper, add to pot and, turning once, cook 4 to 6 minutes until lightly browned and cooked through.

3. While chicken cooks, thinly slice onion. Transfer chicken to a cutting board. Add onion to pot; sauté 3 minutes or until golden. Add garlic; cook 30 seconds until fragrant. Add broth and water; bring to a boil. Add pasta; cook as package directs.

4. Meanwhile thinly slice chicken. Add to pot along with the vegetables, soy sauce, cilantro and chili garlic sauce. Ladle into 4 large soup bowls. Garnish with cilantro.