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Chinese Chicken, Vegetables and Pasta

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  • 25 min prep time
  • 25 min total time
  • 8 ingredients
  • 4 servings
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Looking for a delicious Asian meal of chicken, pasta and vegetables? Then check out this great dinner recipe.

Ingredients

3
boneless, skinless chicken breast halves, cut into thin narrow strips
1
cup julienne-cut (2x1/8x1/8-inch) carrots
6
to 8 green onions, cut into 1/2-inch pieces (1 cup)
2
cups thinly sliced Chinese (napa) cabbage
1/2
cup purchased stir-fry sauce
2
to 3 tablespoons brown sugar
1
(9-oz.) pkg. refrigerated angel hair pasta
2
to 3 tablespoons chopped fresh cilantro

Steps

  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes. Add carrots and onions; cook and stir 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
  • 2 Add cabbage, stir-fry sauce and brown sugar; cook and stir until well blended. Cover; cook 2 to 3 minutes or until cabbage is crisp-tender.
  • 3 Meanwhile, cook pasta to desired doneness as directed on package. Drain pasta. Serve chicken mixture over pasta; sprinkle with cilantro.
  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir 3 minutes. Add carrots and onions; cook and stir 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
  • 2 Add cabbage, stir-fry sauce and brown sugar; cook and stir until well blended. Cover; cook 2 to 3 minutes or until cabbage is crisp-tender.
  • 3 Meanwhile, cook pasta to desired doneness as directed on package. Drain pasta. Serve chicken mixture over pasta; sprinkle with cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
100mg
33%
Sodium
1170mg
49%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
16%
Sugars
16g
Protein
31g
% Daily Value*:
Vitamin A
200%
200%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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