Angel Hair Pasta w/ Chicken & Shrimp
by cheryl bertram
serves: 4
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Main Dish |
| Ingredients: |
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6 OZ |
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Dry Angel Hair Pasta |
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1/2 CUP |
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Chicken Broth |
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2 TBSP |
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LaChoy Lite Soy Sauce |
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2 TSP |
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Cornstarch |
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1/2 TSP |
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Ground Ginger |
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PAM Olive-Oil No Stick Spray |
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1 BUNCH |
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Green Onion, cut 1/2" |
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1 TSP |
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Garlic |
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1 MED |
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Yellow Summer Squash, 1/4" slices |
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1 SMALL |
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Red Bell Pepper, thin strips |
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8 OZ |
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Boneless, Skinless Chicken Breast |
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4 OZ |
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Medium Shrimp, thawed |
| Directions: |
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Cook pasta- omit salt or fat. Meanwhile whisk broth, soy sauce, cornstarch and ginger in small bowl, set aside. Spray large skillet with PAM. Heat one minute over med-high heat. Add onions and garlic. Cook 1-2 minutes until golden brown stirring occassionally. Remove onions and garlic from skillet, set aside. Add squash to skillet. Cook 2 minutes stirring frequently. Add bell peppers. Cook 2 minutes until vegetables are crisp-tender. Remove vegetables and set aside. Add chicken and shrimp to skillet. Cook 3-4 minutes until chicken is no longer pink and shrimp turns pink. Push chicken and shrimp to one side of skillet. Stir broth mix, pour into skillet. Cook one minute or until thickened, stir occassionally. Mix in cooked vegetables. Cook 1-2 minutes until heated through, stirring frequently. Drain pasta, place on serving plate. Spray with PAM and top with vegetable mix.
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