Ingredient of the month: Cream of Chicken Soup

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Szechuan Chicken Noodle Toss

I just made this for my family a couple days ago and we all loved it. Plus it was really easy, so I loved it even more.

Szechuan Chicken Noodle Toss

4 quarts of water
6 oz thin spaghetti
1 pkg (16 oz) frozen oriental vegetables
1 T margarine
1 lb boneless skinless chicken breasts, cut into 2-inch strips
2 garlic cloves, minced
1/8 t crushed red pepper flakes
1 T canola oil
1/3 c stir fry sauce
3 green onions, chopped

Bring water to a boil, add spaghetti; cook for 4 minutes, then add veggies; cook 3-4 min longer until spaghetti and veggies are tender. Drain. Toss with margarine; set aside and keep warm.

In 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.

Yield: 4 servings

1 comment:

Cassi said...

yum! i'm definitely trying both of the recipes you posted! thanks chalece!