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ANGEL HAIR PASTA WITH CHICKEN AND SHRIMP

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 6 ounces dry angel hair pasta, uncooked
  • 1/2 cup chicken broth
  • 2 tablespoons La Choy® Lite Soy Sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • PAM® Organic Olive Oil No-Stick Cooking Spray
  • 1 1 bunch = about 1/2 cup small bunch green onions, cut into 1/2-inch lengths
  • 2 2 cloves = about 1 tsp cloves garlic, minced
  • 1 medium yellow summer squash, cut into 1/4-inch 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 medium shrimp, thawed if frozen, peeled, deveined
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 pepper; 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 to 2 minutes or until heated through, stirring frequently.

Drain pasta; place on serving plate. Top with the vegetable mixture.