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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a jar; cover tightly, and shake. Slice chicken diagonally into 1/2-inch slices.

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  • Set aside 2 cups spinach leaves. Stack remaining spinach leaves, and cut into thin slices; set aside.

  • Cook noodles according to package directions, omitting salt and fat; drain. Transfer noodles to a large bowl; add 1/3 cup broth mixture, sliced spinach, cilantro, green onions, and gingerroot; toss lightly.

  • Pour remaining broth mixture into a large nonstick skillet; place over medium-high heat until hot. Add chicken; saute 2 minutes. Add red pepper; saute 3 to 4 minutes or until pepper is tender.

  • To serve, place 1/2 cup spinach leaves on each of 4 plates. Arrange noodle and chicken mixtures over spinach; sprinkle with peanuts.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

407 calories; calories from fat 14%; fat 6.2g; saturated fat 1.1g; mono fat 2.3g; poly fat 3.5g; protein 29.6g; carbohydrates 56.6g; cholesterol 66mg; sodium 470mg.
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