SZECHUAN CHICKEN NOODLE TOSS

Szechuan Chicken Noodle Toss image

"My family loves Chinese food," says Carol Roane, Sarasota, Florida, "so I came up with this quick-and-easy recipe for leftover chicken, pork or beef."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

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Ingredients

4 quarts water
6 ounces uncooked thin spaghetti
1 package (16 ounces) frozen stir-fry vegetable blend
1 tablespoon reduced-fat butter
1 pound boneless skinless chicken breasts, cut into 2-inch strips
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1/3 cup stir-fry sauce
3 green onions, chopped

Steps:

In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm. , In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat.

Nutrition Facts : Calories 394 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 831mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 5g fiber), Protein 35g protein.