Asian Chicken Noodles
Crispy Spring Rolls
Ingredients
- 1 (16-oz) pkg thin spaghetti, broken in half
- 2 lb boneless, skinless chicken breasts, cut into strips
- 2 Tbsp sesame oil
- 1 (13.5-oz) bottle sesame sauce
- 1 (12-oz) pkg broccoli florets
- 1 (8-oz) can sliced water chestnuts, drained
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, season chicken lightly with salt and pepper, if desired. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until lightly browned. Add sesame sauce; cook 3 minutes.
- Steam broccoli in microwave according to package directions; place in a large bowl. Add water chestnuts, chicken mixture, and pasta to bowl; toss.
Side Dish Ingredients
- 1½ (7-oz) pkg frozen mini vegetable spring rolls
Side Dish Instructions
- Bake 12 spring rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
598
|
100
|
698
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 46 | 2 | 48 |
| Carb (g) | 76 | 14 | 90 |
| Fiber (g) | 5 | 2 | 7 |
| T. Sugs (g) | 15 | 2 | 17 |
| A. Sugs (g) | 8 | 2 | 10 |
