Ingredients Jump to Instructions ↓

  1. 4 ounces fresh shrimp or 4 ounces frozen shrimp , thawed and peeled

  2. 1/2 cup reduced-sodium chicken broth

  3. 2 teaspoons light soy sauce

  4. 1 teaspoon cornstarch

  5. 1/2 teaspoon ground ginger

  6. 8 ounces boneless skinless chicken breasts , rinsed,and patted dry,cut into 3/4 inch pieces

  7. 6 ounces angel hair pasta or 6 ounces thin spaghetti

  8. to taste nonstick cooking spray

  9. 1 -2 teaspoon cooking oil

  10. 1/2 cup green onion , chopped into 1/2 inch pieces

  11. 2 cloves garlic , minced

  12. 1 summer squash, sliced

  13. 1 small sweet red peppers or 1 small green sweet pepper , thinly sliced into strips

  14. black sesame seed

Instructions Jump to Ingredients ↑

  1. Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.

  2. Cook pasta according to package instructions,drain and keep warm.

  3. While pasta cooks, coat a large skillet with the cooking spray.

  4. (add oil if necessary when cooking) Heat over med heat.

  5. Add green onions and garlic.

  6. Stir fry for 1 minute and remove from pan.

  7. Add squash to skillet.

  8. Stir fry for 2 minutes.

  9. Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.

  10. Remove veggies from skillet.

  11. Add chicken and shrimp to the skillet.

  12. Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque.

  13. Push chicken and meat from the center of the skillet.

  14. Stir the sauce and add to the center of the pan.

  15. Cook and stir until thickened and bubbly.

  16. Return veggies to the skillet.

  17. Stir all the ingredients together to coat with the sauce.

  18. Cook and stir about 1 minute more or until heated through.

  19. Serve hot chicken and shrimp mixture over pasta.

  20. Sprinkle with sesame seeds if desired.


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