Angel Hair Pasta with Chicken and Shrimp
Tender chicken and shrimp tossed with seasoned colorful vegetables and angel hair pasta
25
Prep Time
25
Total Time
4
Servings
11
Ingredients
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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® Olive Oil No-Stick Cooking Spray
  • 1 small bunch green onion, cut into 1/2-inch lengths (1 bunch = about 1/2 cup)
  • 2 cloves garlic, minced (2 cloves = about 1 tsp)
  • 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, thaw if frozen, peeled, deveined

Directions

  1. Cook pasta according to package directions, except omit any salt or fat.
  2. 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.
  3. Add squash to skillet; cook 2 minutes, stirring frequently. Add bell peppers; 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 1-2 minutes, or until heated through, stirring frequently.
  4. Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.

Nutrition Facts

Serving Size4 servings (1 1/2-cups each)
Calories319

View Complete Nutrition Information

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Angel Hair Pasta with Chicken and Shrimp

Tender chicken and shrimp tossed with seasoned colorful vegetables and angel hair pasta
25
Prep Time
25
Total Time
4
Servings
11
Ingredients
starstarstarstarstar

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® Olive Oil No-Stick Cooking Spray
  • 1 small bunch green onion, cut into 1/2-inch lengths (1 bunch = about 1/2 cup)
  • 2 cloves garlic, minced (2 cloves = about 1 tsp)
  • 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, thaw if frozen, peeled, deveined

Directions

  1. Cook pasta according to package directions, except omit any salt or fat.
  2. 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.
  3. Add squash to skillet; cook 2 minutes, stirring frequently. Add bell peppers; 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 1-2 minutes, or until heated through, stirring frequently.
  4. Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.
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