Angel Hair Pasta with Chicken and Shrimp
Makes 4 (1 1/2-cups each) servings
Total Time: 25 minutes
- 6 - ounces dry angel hair pasta, uncooked
- 1/2 - cup chicken broth
- 2 - Tablespoons Lite
- 2 - teaspoons
- 1/2 - teaspoon ground
- Olive Oil No-Stick Cooking Spray
- 1 - small bunch
green onion, cut into 1/2-inch lengths (1
bunch = about 1/2 cup)
- 2 - cloves
garlic, minced (2 cloves = about 1 tsp)
- 1 - medium yellow summer
squash, cut into 1/4-inch slices
- 1 - small red or green
bell pepper, cut into thin strips
- 8 - ounces boneless skinless
chicken breast, cut into
- 4 - ounces medium
shrimp, thaw if frozen, peeled, deveined
Cook pasta according to package directions, except omit any
salt or fat.
In a small bowl whisk broth, soy sauce, cornstarch and
ginger with wire whisk until well blended. Set aside.
Spray large skillet with cooking spray. Heat 1 minute
over medium-high heat. Add onions and garlic. Cook for 1
to 2 minutes, or until garlic is golden brown, stirring
occasionally. Remove onions and garlic from skillet.
Add squash to skillet; cook for 2 minutes, stirring
frequently. Add bell peppers and cook for 2 minutes, or
until vegetables are crisp-tender, stirring frequently.
Remove vegetables from skillet; set aside . Add chicken and
shrimp to skillet. Cook for 3 to 4 minutes, or until
chicken pieces are no longer pink in centers and shrimp turn
pink. Push chicken and shrimp to 1 side of skillet. S tir
broth mixture and pour into skillet. Cook for 1 minute, or
until broth mixture is thickened, stirring constantly. Mix in
the cooked vegetables. Cook for 1 to 2 minutes, or until
heated through, stirring frequently.
Drain pasta. Place on serving plate. Spray with
cooking spray and top with the vegetable mixture.