Friday, September 25, 2009
Spicy Lime Chicken Pasta
4 oz. thin whole wheat spaghetti
3 tablespoons light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon grated lime peel
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons canola oil, divided
12 oz. boneless skinless chicken breast halves, cut into thin strips
1 red or yellow bell pepper, thinly sliced
1 onion, thinly sliced
3 oz. fresh snow peas
1. Break spaghetti in half according to the package directions, omitting any salt or fat.
2. Meanwhile, combine soy sauce, lime juice, sugar, lime peel and crushed red pepper in a small bowl. Heat large nonstick skillet over medium-high heat until hot. Add 1 teaspoon of the oil; heat until hot. Cook chicken 2 or 3 minutes or until no longer pink in center, stirring constantly. Remove chicken.
3. Heat remaining 1 teaspoon oil in the same skillet until hot. Cook bell pepper and
onion 2 to 3 minutes or until crisp-tender, stirring constantly. Add spaghetti, chicken and 1 tablespoon of the soy sauce mixture; toss until well-blended. Remove from heat.
4. Top with remaining soy sauce mixture.
OK, so this one you can do a lot with. Next time I make it I am adding bean sprouts and maybe rice instead of noodles. Chris would also like to try this with shrimp or steak and we would also add mushrooms!! You could even throw those crispy noodles out of can to top it off! Love my description when I don't know the name!