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Stir-Fried Bow Ties with Chicken, Broccoli and Tomatoes

 

39

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound bow-tie pasta (farfalle)
uncooked
2 tablespoons soy sauce, tamari
2 teaspoons cornstarch
1 cup chicken broth
2 tablespoons vegetable oil
1 each red onion
thinly sliced
2 cloves garlic
12 ounces chicken breast halves, boneless, skinless
cut into 1 inch cubes
4 cups broccoli florets
2 cups cherry tomatoes
quartered

Directions

Cook the pasta according to package directions.

While the pasta is cooking, stir the soy sauce and cornstarch together in small bowl until comstarch is dissolved .

Stir in chicken broth; set aside.

Heat oil in large wok over high heat.

Stir in onion and garlic.

Stir until onion is wilted, about 2 minutes.

Add chicken and stir until it turns white, about 2 minutes.

Add broccoli and stir until it turns bright green, about 1 minute.

Add chicken broth mixture: heat to boiling.

Cover wok and boil until chicken is cooked through and broccoli is tender, about 3 minutes.

Add pasta and stir to coat with sauce.

Add cherry tomatoes and serve immediately.

Note: If you don't have a wok large enough to hold all the ingredients (including the pasta), prepare sauce separately in large skillet.

After draining pasta, return it to the pot, pour the finished sauce into the pot and stir over low heat until pasta is coated with sauce .

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 489g (17.2 oz)
Amount per Serving
Calories 66115% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 612mg 26%
Total Carbohydrate 35g 35%
Dietary Fiber 6g 23%
Sugars g
Protein 73g
Vitamin A 58% Vitamin C 139%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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