CHICKEN PASTA
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
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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