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Asian Primavera Stir-Fry

Categories:
main dishes, chicken, sautéed & stir-fried

1 ounce dried shiitake mushrooms
1 tablespoon cornstarch
6 ounces fettuccine
12 ounces skinless boneless chicken breast ha
--cut into bite-size pieces
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon grated gingerroot
2 cloves garlic; minced
1 cup sugar snap peas
--tips and strings removed
1 medium carrot; thinly bias-sliced
--1/2 cup
4 green onions; bias-sliced into
-- 1-inch pieces

Combine mushrooms and 1 cup warm water; let stand 15 minutes. Drain mushrooms; squeeze out excess liquid. Reserve liquid. Discard stems and slice caps. Add cornstarch to reserved liquid.

Meanwhile, cook pasta according to package directions. Drain; keep warm.

Toss chicken with sherry, soy sauce, gingerroot, and garlic; set aside.

Spray a cold wok or large skillet with nonstick spray coating. Heat over medium-high heat. Add sugar snap peas and carrot. Cook 3 to 4 minutes or till crisp-tender. Add green onion and cook 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok; stir-fry 2 to 4 minutes or till chicken is no longer pink. Push chicken to side of wok. Stir cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly.

Return, vegetables to wok. Add mushrooms and pasta. Stir gently to coat with sauce. Cook and stir for 1 minute.

Makes 4 servings.

Nutrition facts per serving: 333 cal., 3 g total fat (1 g sat. fat), 45 mg cholesterol. 324 mg sodium, 48 g carbohydrate., 3 g dietary fiber, 25 g pro. Daily Value: 62% vitamin. A, 32% vitamin. C, 23% iron.

Food exchanges: 1 vegetable, 2 1/2 bread, 2 1/2 meat.

Busted by Gail Shermeyer <4paws@netrax.net>.



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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00




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