20 20
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
15 minutes
3 CUPS EACH CANNED FAT-FREE CHICKEN BROTH AND WATER
1 BAG (16 OZ) FROZEN ASIAN STIR-FRY VEGETABLES
1 TBSP OIL
4 CHICKEN CUTLETS (8 OZ)
TSP EACH SALT AND PEPPER
1 MEDIUM ONION
1 TSP MINCED GARLIC
8 OZ ANGEL-HAIR PASTA, BROKEN IN HALF
2 TBSP EACH LITE SOY SAUCE AND CHOPPED CILANTRO
1 TO 2 TBSP CHILI GARLIC SAUCE (SEE NOTE)
GARNISH: CILANTRO SPRIGS
Microwave broth and water in a microwave-safe measuring until hot. Microwave vegetables as package directs.
Meanwhile, heat oil in a heavy 5-qt pot over medium-high heat. Season chicken with salt and pepper, add to pot and cook 4 to 6 minutes, turning once, until lightly browned and cooked through.
While chicken cooks, thinly slice onion. Transfer chicken to a cutting board. Add onion to pot; sauté 3 minutes or until golden. Add garlic; cook 30 seconds or until fragrant. Add broth and water; bring to a boil. Add pasta; cook as package directs.
Meanwhile, thinly slice chicken. Add to pot along with the vegetables, soy sauce, cilantro and chili garlic sauce. Ladle into 4 large soup bowls. Garnish with cilantro.
CALORIES 382 TOTAL FAT 5G SATURATED FAT 1G CHOLESTEROL 33MG SODIUM 920MG
TOTAL CARBOHYDRATES 57G DIETARY FIBER 5G PROTEIN 25G
