Angel Hair Pasta with Chicken and Shrimp

Makes 4 servings (1 1/2-cups each)
Prep Time: 10 min
Cooking Time: 15 min

Ingredients

• 6 - ounces dry angel hair pasta, uncooked
• 1/2 - cup chicken broth
• 2 - Tablespoons lite soy sauce
• 2 - teaspoons cornstarch
• 1/2 - teaspoon ground ginger
• 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 3/4-inch pieces
• 4 - ounces medium shrimp, thaw if frozen, peeled, deveined

Directions:

1. In a small bowl, whisk broth, soy sauce, cornstarch and ginger with wire whisk until well blended. Set aside.
2. Spray large skillet with cooking spray.
3. Heat 1 minute over medium-high heat. Add onions and garlic; cook 1 to 2 minutes, or until garlic is golden brown, stirring occasionally.
4. Remove onions and garlic from skillet. Set aside.
5. Add squash to skillet; cook 2 minutes, stirring frequently.
6. Add bell peppers; cook 2 minutes, or until vegetables are crisp-tender, stirring frequently.
7. Remove vegetables from skillet; set aside.
8. Add chicken and shrimp to skillet; cook 3 to 4 minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink.
9. Push chicken and shrimp to 1 side of skillet.
10. Stir broth mixture; pour into skillet. Cook 1 minute, or until broth mixture is thickened, stirring constantly.
11. Mix in the cooked vegetables and cook 1-2 minutes, or until heated through, stirring frequently.
12. Drain pasta and place on serving plate.
13. Spray with cooking spray and top with the vegetable mixture.

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