Asian Primavera Stir-Fry
Recipe from Better Homes and Gardens

Fettuccine meets ginger, sugar snap peas and other Asian flavors in this low-fat recipe. It's a satisfying meal that delivers on taste and nutrition.


Asian Primavera Stir-Fry

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Ingredients
  • 1  ounce
    dried shiitake mushrooms
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  • 1  tablespoon
    cornstarch
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  • 6  ounces
    dried fettuccine
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  • 12  ounces
    skinless, boneless chicken breast halves, cut into bite-size pieces
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  • 2  tablespoons
    dry sherry
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  • 2  tablespoons
    light soy sauce
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  • 1  tablespoon
    grated fresh ginger
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  • 2  cloves
    garlic, minced
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  •  
    Nonstick cooking spray
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  • 1  cup
    sugar snap peas (strings and tips removed)
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  • 8  ounces
    tiny whole carrots with tops (about 12), trimmed
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  • 4 
    green onions, bias-sliced into 1-inch pieces
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  •  
    Green onion strips (optional)
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Directions
1.
In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes. Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
2.
Meanwhile, cook pasta according to package directions. Drain; keep warm.
3.
In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
4.
Lightly coat a wok or large skillet with nonstick cooking spray. Heat wok or skillet over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok; set aside. Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink. Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
5.
Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce. Cook and stir for 1 minute or until heated through. If desired, garnish with green onion curls. Makes 4 servings.

Exchanges
2-1/2 Starch, 1 Vegetable, 2 Meat
Nutrition information
Calories 333, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 45 mg, Sodium 324 mg, Carbohydrate 48 g, Fiber 3 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2.5, Lean Meat 2. Percent Daily Values are based on a 2,000 calorie diet
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