Post by chief_cook2 on Apr 15, 2003 19:27:03 GMT -6
1 tbsp. dark sesame oil
3/4 lb. chicken tenderloin pieces, cut in half lengthwise
3 cs. low sodium chicken broth
1/2 tsp. dried ginger
1/4 tsp. dried red pepper flakes (or less, to taste)
1/4 c. teriyaki sauce
1 9 oz. pkg. fresh linguine
1 16 oz. pkg. frozen broccoli, carrots and water chestnuts
3 green onions, sliced on the diagonal
Heat the oil in a large skillet over medium-high heat.
Add the chicken pieces and saute until golden brown and cooked
through.
Remove from the skillet and set aside.
Add the chicken broth, ginger, red pepper flakes and teriyaki sauce to
the
skillet and bring to a boil.
Add the linguine and cook until the pasta is almost done, about 3
minutes.
Add the frozen vegetables and return to a boil.
Add the reserved chicken and the green onions, and simmer until the
vegetables are tender-crisp and the pasta is done.
Makes 6 servings.
Calories...314...Fat...5.4 g...Carbs...45.5 g...Protein...21.5 g...
Sdium...546 mg...Fiber...3.9 g.
3/4 lb. chicken tenderloin pieces, cut in half lengthwise
3 cs. low sodium chicken broth
1/2 tsp. dried ginger
1/4 tsp. dried red pepper flakes (or less, to taste)
1/4 c. teriyaki sauce
1 9 oz. pkg. fresh linguine
1 16 oz. pkg. frozen broccoli, carrots and water chestnuts
3 green onions, sliced on the diagonal
Heat the oil in a large skillet over medium-high heat.
Add the chicken pieces and saute until golden brown and cooked
through.
Remove from the skillet and set aside.
Add the chicken broth, ginger, red pepper flakes and teriyaki sauce to
the
skillet and bring to a boil.
Add the linguine and cook until the pasta is almost done, about 3
minutes.
Add the frozen vegetables and return to a boil.
Add the reserved chicken and the green onions, and simmer until the
vegetables are tender-crisp and the pasta is done.
Makes 6 servings.
Calories...314...Fat...5.4 g...Carbs...45.5 g...Protein...21.5 g...
Sdium...546 mg...Fiber...3.9 g.