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Chicken and Pasta in Ginger Sauce


When I cooked this dish I didn't believe in good lunch today.. how wrong I was.. all my taste buds were busy and jolly.. my YES..













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber


2 each chicken breasts
8 ounces spaghetti
1 each chicken bouillon cubes
1 medium sweet red bell peppers
1 large leeks
1 teaspoon garlic powder
3 teaspoons ginger
teaspoon red pepper flakes
1 teaspoon thyme
2 teaspoons lime juice
3 teaspoons dijon mustard
2 tablespoons soy sauce, tamari
2 tablespoons rice vinegar
¼ cup wine
2 teaspoons honey


Combine the sauce ingredients, and set aside.

Put the leek and pepper in a large skillet with a little bit of olive oil.

Sauté for about 3 minutes, just until the vegetables begin to wilt.

Remove vegetables from the skillet and set aside.

Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink.

Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes.

Prick the chicken with a fork, to let the juices seep in.

Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.

While the chicken is simmering, bring a large pot of water to a boil over high heat.

Dissolve the bouillon cube in the water.

Add the spaghetti, and cook to desired doneness.

Transfer the pasta to a serving bowl.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 2495% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 507mg 21%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 22g
Vitamin A 19% Vitamin C 65%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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