Lemon grass chicken and noodles
Uncooked boneless skinless chicken breast(s)
12 oz, cut into 1-inch pieces
4 medium, green and white parts, chopped
2 Tbsp, buy 1 stalk, discard tough outer portion and coarsely chop interior
2 medium clove(s), minced
Fat free chicken broth
1 cup(s), reduced-sodium
Low sodium soy sauce
1 tsp, freshly grated
Red pepper flakes
½ tsp, crushed
Cooked whole-wheat spaghetti
3½ cup(s), kept hot (about 8 oz uncooked)
½ cup(s), leaves, fresh, coarsely chopped
- Coat a large nonstick skillet or wok with cooking spray and set pan over medium-high heat. Add chicken and cook 5 minutes, until golden brown on all sides.
- Add scallions, lemongrass, and garlic and stir-fry 2 minutes.
- Add broth, soy sauce, zest, and red pepper flakes and bring to a simmer. Simmer until chicken is cooked through, about 5 minutes.
- Add spaghetti and cook 1 minute to heat through. Remove from heat and stir in cilantro. Yields about 1 1/4 cups per serving.