Chinese Chicken Spaghetti Recipes

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CHICKEN PASTA



Chicken Pasta image

Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used

Provided by Manda

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces angel hair pasta
1 1/2 tablespoons soy sauce
1 tablespoon vinegar, preferably rice wine
2 teaspoons sesame oil
3 cloves garlic, minced
1 lb boneless chicken breast, cut in strips
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame seeds
1 tablespoon oil, preferably peanut
1 (15 ounce) can baby corn, drained and cut into bite-size pieces
4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
soy sauce, for serving (optional)

Steps:

  • Cook and drain pasta according to package and set aside.
  • Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
  • Sprinkle both sides of chicken with salt and pepper.
  • In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
  • Remove from heat and set aside.
  • In same skillet, heat peanut oil over medium heat.
  • Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
  • Add chicken, cook, stirring, until no longer pink, about 6 minutes.
  • In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
  • Toss well.
  • Sprinkle with reserved sesame seeds.

Nutrition Facts : Calories 448.4, Fat 13.3, SaturatedFat 2.9, Cholesterol 48.4, Sodium 572.3, Carbohydrate 57.4, Fiber 6.7, Sugar 5.7, Protein 26.7

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