Sunday, February 20, 2011

Asian Chicken with Pasta

Sundays are sometimes the only day of the week that we all manage to meet up and eat together as a family. I grew up on roast and potatoes every week and sometimes that is still what we have but it's more frequent that I fix something that is quick and easy like this pasta.

This is a really mild tasting pasta that we all like. I can see it ramped up with spice as well with some water chestnuts and mushrooms but this is the base dish. The fact that it uses premade broccoli slaw minimizes the prep time significantly. Most people will find that they have all the ingredients in their pantry already or if you happen to be like me and find yourself without bottled balsamic dressing you can easily whip up your own and use that. That recipe is below as well and is a super easy dressing that is good on greens or as a marinade. It will keep in the fridge for a couple of weeks if you don't use it all the first day.

Asian Chicken with Pasta
Servings 6

1/2 lb uncooked angel hair pasta
1 lb boneless skinless chicken breast but into 1 inch cubes
1/3 c. prepared balsmaic vinaigrette
1/2 c. teriyaki sauce
1 red pepper, julienned
1/2 c. sliced onion
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp salt
1/8 tsp pepper
soy sauce to taste

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in vinaigrette until no longer pink. Remove from pan and keep warm.
2. In the same skillet, saute the slaw mix, peppers and onions until tender. Add the seasonings. Stir in the chicken and teriyaki sauce. Heat through.
3. Drain pasta. Add to chicken mixture and toss to coat.

1 1/2 c. serving=Cal 320; Fat 8 g.; 4 g. fiber; 25 g. protein

Balsamic Vinaigrette
1/4 c. balsamic vinegar
2 tsp brown sugar
1/2 T garlic
1/2 tsp salt
1/2 tsp ground black pepper
3/4 c. olive oil

Mix altogether in either a dressing shaker or blender. Serve over greens etc.

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