This dish is a healthier (less fat, more veggies) version of Chinese takeout and our kid testers' favorite!
1 tablespoon olive oil
1 clove garlic, peeled and minced
2 bell peppers, red or green, cut into bite-size pieces
8-oz package presliced mushrooms
1 1/2 cups thin strips of cooked pork
1 tablespoon cornstarch
1 cup low-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 cups cooked spaghetti, linguine, or any other thin pasta
Calories (1 1/4 cups): 238
How to Make It
Prep time: 10 minutes Cook time: 10 minutes
Heat the oil in a large skillet over medium heat. Cook the garlic, peppers, and sliced mushrooms until soft, about 5 minutes.
Stir in the pork strips and the cornstarch. Add the chicken broth and soy sauce, and cook until sauce is thickened and bubbly, about 3 minutes. Stir to combine and cook for another minute, then add the cooked pasta. Stir until heated through.
How kids can help: Wash peppers and mushrooms; measure ingredients.
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