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Oriental Lemon-Chicken Rotini

main dishes, chicken, pastanoodle

1/2 pound rotini
1 pound skinless boneless chicken breasts; cut in strips
1 tablespoon olive
--or vegetable oil
3 garlic cloves; finely chopped
1/3 cup bottled lemon juice
1 pound frozen stir-fry vegetable combinati; slightly thawed
1/3 cup prepared stir-fry sauce

1. In large pot, cook pasta according to package directions.

2. Meanwhile, in large skillet, brown chicken in oil. Add garlic and lemon juice; cook 2 to 3 minutes. Add vegetables and sauce; mix well. Cook about 3 minutes longer, or until vegetables are crisp-tender. Add rotini; mix well. Serve hot or cold.

Per serving: About 230 cal, 17 g pro, 29 g car, 5 g fat, 20% cal from fat, 35 mg chol, 580 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 8 servings

Preparation Time: 0:00

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