Tuesday, March 29, 2011

Asian Pasta Stir-Fry

I was inspired to create this recipe by a fresh stir-fry package I purchased at Trader Joe's.  I wanted to use pasta instead of rice and I found some nutritious looking whole wheat fettuccine.  I pulled all of the spices and sauces out of the refrigerator and got to work.

Asian Pasta Stir-Fry

2 chicken breasts, sliced thinly
8 oz whole wheat pasta, cooked
6 cups chopped stir-fry vegetables of your choice
1 Tbsp low sodium soy sauce
1 Tbsp crushed ginger
4 garlic cloves, crushed
1 Tbsp Sirracha Sauce (to taste)
2 Tbsp Fish Sauce
1 Tbsp sesame oil
1/3 cups Teriyaki sauce

Coat the inside of a wok with sesame oil and head on medium-high.  Add the sliced chicken and all of the ingredients except the mixed vegetables and pasta.  Cook the chicken until done.  Take the chicken out of the wok and place it on a plate.  Be sure to leave all of the sauce in the wok.

Add the vegetables to the wok and cook until tender but crisp.  At this point you can add a bit more fish sauce or Sirracha if you'd like.

When the vegetables are done, add the chicken back to the wok and stir.  Just before serving, toss the cooked pasta in the with the meat and vegetables and serve!

Makes 6 large portions.  Weight Watchers PointsPlus = 8

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