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Angel Hair Pasta with Chicken & Shrimp
6 oz. (or 1/2 pkg.) dry angel hair pasta, uncooked
1/2 C (or whole can) chicken broth
2 TBS soy sauce
2 tsp. cornstarch
1/2 tsp. ground ginger
Olive Oil
Nonstick cooking spray
1 small bunch green onions, cut into 1/2-inch lengths (1/2 C)
2 cloves garlic, minced (about 1 teaspoon)
1 medium yellow crookneck squash, cut into 1/4-inch-thick slices
1 small red or green bell pepper, cut into thin strips
8 oz. boneless skinless chicken breast, cut into 3/4-inch pieces
4 oz. fresh or thawed frozen medium shrimp, peeled & deveined
Cook pasta according to package directions, except omit any salt or fat. Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat for one minute over medium-high heat. Add onions and garlic; cook one to two minutes, or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside. Add squash to skillet; cook two minutes, stirring frequently. Add bell peppers; cook two minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook three to four minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to one side of skillet. Stir broth mixture; pour into skillet. Cook one minute, or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook one to two minutes, or until heated through, stirring frequently. Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.
*Recipe Source: Con-Agra Foods.
Similar Recipe: Angel Hair with Scallops & Pine Nuts.
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