Pasta in the Springtime
Yield: Makes 6 servings
Ingredients:
1-1/4
cups vegetable broth, divided
1
tablespoon minced fresh ginger
2
teaspoons hot pepper sauce
1/2
pound cooked chicken breast, cut into matchstick-size strips
2
carrots, peeled and cut into matchstick-size strips
1/4
pound asparagus, diagonally sliced into 1-inch pieces
1
cup packed chopped spinach
1
pound linguine, cooked and drained
Preparation:
1.
Combine 1/4 cup vegetable broth and cornstarch in small bowl; set aside.
2.
Combine remaining 1 cup vegetable broth, vinegar, soy sauce, garlic, sugar, ginger, lemon juice, sesame oil, pepper sauce and black pepper in medium saucepan. Bring to a boil over high heat. Gradually add cornstarch mixture to saucepan, stirring constantly. Bring to a boil, stirring constantly. Reduce heat; simmer 2 to 3 minutes.
3.
Add chicken, carrots, asparagus and spinach to saucepan; increase heat to medium. Cook 3 minutes. Combine sauce with linguine in large bowl; stir gently.
Nutritional Information:
| Serving Size: |
| Sodium |
1083 mg |
| Protein |
21 g |
| Fiber |
4 g |
| Carbohydrate |
53 g |
| Cholesterol |
32 mg |
| Saturated Fat |
1 g |
| Total Fat |
5 g |
| Calories from Fat |
14 % |
| Calories |
334 |
Dietary Exchange:
| Meat |
2 |
| Vegetable |
1 |
| Starch |
3 |
This recipe appears in:
Pasta