Asian-Style Chicken and Pasta

This was a definite hit for dinner! I found this recipe in a newsletter I receive. It sounded easy, so I decided to give it a try. 


This went together so quickly, it was done it about 25 minutes. There's even enough left for my husband to have another night. 


I added more chicken than the recipe states and I used cooking oil. For the nuts, I used sliced almonds. We really enjoyed this dish and I will be making it again.

Asian-Style Chicken and Pasta

(Better Homes and Gardens)

makes 4 servings

2 cups dried Chinese egg noodles or fine egg noodles (4 ounces)

1/4 teaspoon ground ginger

1/3 cup bottled stir-fry sauce

1 cup snow pea pods or fresh sugar snap peas, tips and stems removed, and cut up

1 medium red sweet pepper, cut into bite-sized strips

2 teaspoons peanut oil or cooking oil

5 ounces cooked chicken breast, cut into strips (about 1 cup)

2 tablespoons chopped cashews or peanuts or toasted sliced almonds

Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside. 

In a large skillet cook and stir peas and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through.

This post is linked to these parties: Made by you Monday, Mangia Mondays, Tasty Tuesdays, Tuesdays At The Table, Made From Scratch Tuesday, Take-A-Look Tuesday, Tasty Tuesday


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