Angel Hair Pasta with Chicken and Shrimp

Serves N/A

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Directions

Cook pasta according to package directions, except omit any salt or fat. Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat 1 minute over medium-high heat. Add onions and garlic; cook 1 to 2 minutes, or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside.

Add squash to skillet; cook 2 minutes, stirring frequently. Add bell peppers; cook 2 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook 3 to 4 minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to 1 side of skillet. Stir broth mixture; pour into skillet. Cook 1 minute, or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook 1-2 minutes, or until heated through, stirring frequently.

Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.

Ingredients

  • 6 ounces dry angel hair pasta, uncooked
  • 1/2 cup Butterball® Chicken Broth
  • 2 tablespoons La Choy® Lite Soy Sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 small bunch green onions, cut into 1/2-inch lengths (about 1/2 cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 medium yellow crookneck squash, cut into 1/4-inch-thick slices
  • 1 small red or green bell pepper, cut into thin strips
  • 8 ounces boneless skinless chicken breast, cut into 3/4-inch pieces
  • 4 ounces fresh or thawed frozen medium shrimp, peeled, deveined

Parsed from recipe text (no separate ingredient records).