Thursday, March 5, 2009

Asian Chicken Noodle Soup

from CookingLight
The pasta will still have a chewy bite when the chicken is ready, but it continues to cook while the soup stands. Serve with rice crackers and lime wedges.

8 servings (serving size: 1 cup)

* 1 tablespoon vegetable oil
* 1 tablespoon bottled minced garlic
* 1 tablespoon bottled grated ginger
* 2 stalks fresh lemongrass, peeled
* 2 cups water
* 2 (14-ounce) cans fat-free, less-sodium chicken broth
* 1 pound chicken breast tenders, cut into bite-sized pieces
* 4 ounces uncooked angel hair pasta
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lime juice
* 1/2 teaspoon salt
* 2 green onions, thinly sliced
* 1 red chile pepper, finely chopped

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Nutritional Information
Calories: 289 (17% from fat)
Fat: 5.3g (sat 0.9g,mono 1.2g,poly 2.5g)
Protein: 32.6g
Carbohydrate: 23.9g
Fiber: 1g
Cholesterol: 66mg
Iron: 2.1mg
Sodium: 738mg
Calcium: 31mg

Recipes by: Allison Fishman, Cooking Light


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