Categories: ASIAN, CHICKEN, SOUPS

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon bottled minced garlic
• 1 tablespoon bottled grated ginger
• 2 stalks fresh lemongrass, peeled
• 2 cups water
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 pound chicken breast tenders, cut into bite-sized pieces
• 4 ounces uncooked angel hair pasta
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 2 green onions, thinly sliced
• 1 red chile pepper, finely chopped

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Email to a friend | Print this recipe | Back