Italian-Asian Chicken Stir Fry

Jim McCaslin

Servings: 4 - 4 PointsPlus Points per serving

Ingredients:
2 oz Whole Wheat Pasta of your choice
8 oz. Broccoli Slaw Mix
2 c Baby Spinach (basically two good handfuls)
1 T Minced Garlic
1 T Hoisin Sauce
1 T Low Sodium Say Sauce
2 T Grated Parmesan Cheese
1 tsp Olive Oil
4 oz Cooked Chicken Breast (Sam's Club Rotisserie is my favorite)
1/2 T Sriracha Chili Sauce
Salt and Pepper to taste

 

Directions:

Cook pasta with olive oil in a large skillet using the low-water method. When the pasta is just short of al dente, add the broccoli slaw. Cook for 1 minute to blanch the broccoli. Drain pasta leaving about 2 T of pasta water. Return to heat and add garlic,  hoisin and chicken. Stir fry 1-2 minutes to heat chicken. Add soy sauce, parmesan and sriracha and stir fry another 1 minute. Add spinach and toss until wilted. Serve immediately.

Low water pasta method:
Add pasta to a cool skillet and fill with enough water to cover by about 1/4″. Add salt to taste, I start with about 2 tsp. Bring to a boil then reduce heat to maintain a soft boil for 7-10 minutes depending on the desired texture of the pasta. Since the pasta is started cold it will not stick together. Reserve a couple of tablespoons of the pasta water to use as a sauce thickener.