Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1/4 c. fat-free reduced-sodium chicken broth
- 1 tsp cornstarch
- 1/2 tsp curry pwdr
- 1 tsp reduced-sodium soy sauce
- 1/8 tsp red pepper flakes Nonstick cooking spray as needed
- 1 x green onion sliced
- 1 x garlic clove chopped
- 1 c. broccoli florets
- 1/3 c. carrot slices
- 1 tsp extra virgin olive oil
- 4 ounce boneless skinless chicken breast cut bite size
- 2/3 c. cooked small shell pasta
- 1/2 c. sliced celery
- 1/3 c. dry cranberries or possibly tart cherries
- 1/4 c. fat-free honey Dijon salad dressing Salt to taste
- 2 x lettuce leaves
Direcciones
- Stir together broth, cornstarch, curry pwdr, soy sauce and red pepper. Set aside.
- Spray nonstick wok or possibly medium nonstick skillet with cooking spray. Heat over medium-high heat. Add in onion and garlic; stir-fry 1 minute. Remove from wok to bowl.
- Add in broccoli and carrots to wok; stir-fry 2 to 3 min or possibly till crisp-tender. Remove from wok to bowl.
- Add in oil to wok; add in chicken and stir-fry 2 to 3 min or possibly till no longer pink. Stir broth mix. Add in to wok. Cook and stir till sauce comes to a boil and thickens slightly. Add in to vegetable mix. Cold 15 min.
- Toss chicken mix, pasta, celery, cranberries and salad dressing. Season to taste with salt. Cover and chill 1 to 24 hrs. Serve on lettuce leaves.
- This recipe yields 2 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 536 | |
| Calories from Fat 38 | 7% |
| Total Fat 4.38g | 5% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 21mg | 7% |
| Sodium 286mg | 12% |
| Potassium 704mg | 20% |
| Total Carbs 104.66g | 28% |
| Dietary Fiber 6.2g | 21% |
| Sugars 39.99g | 27% |
| Protein 21.76g | 35% |
